Screw with pepper and tongue

Place the peppers over a candle flame and turn them until they are black all over

Put them in a bowl and cover with plastic wrap

Let it rest for 10 minutes to loosen the skin

Remove the tongue's gizzards and cut into small pieces

Fry for 3 minutes or until golden brown

Remove the pan from the heat and add garlic

Add enough water to the pan and let it boil

Join the pasta and cook until it is "al dente" (half-cooked)

While the pasta cooks, remove the pepper skin

Remove the seeds and white part

Cut the pepper into strips

Add 1/2 cup of water. Reserve

Put the pan with tongue and garlic back on the heat, add the pepper, water, tomato paste, vinegar, and salt to taste

Let it cook slowly for 5 minutes

Drain the pasta, put it back in the pan and add the sauce

Cover the pan and let it rest for 5 minutes before serving

Serve in 4 portions.