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https://www.lifestylefood.com.au/recipes/22657/large-spaghetti-with-a-roast-pepper-and-anchovy-sauce

LifestyleFOOD.com.au

Large Spaghetti with a Roast Pepper and Anchovy Sauce

Antonio Carluccio will be in Perth for the Good Food and Wine Show 2014. Be sure to catch him live at LifeStyle FOOD Chef’s Table.  Click here for your exclusive LifeStyle FOOD ticket offer.

Ingredients

  • PASTA

  • 350g dried bucatini pasta

  • Salt and pepper, to taste

  • 2 tbsp fresh flat-leaf parsley, finely chopped

  • SAUCE

  • 2 large yellow peppers

  • 2 large red peppers

  • 6 tbsp olive oil

  • 1 onion, peeled and finely chopped

  • 10 anchovy fillets in oil

Method

  • 1.

    Have your barbecue ready and cook the peppers whole until the skin is charred. The steam inside will cook the flesh as well. Or hold the peppers over a gas flame – but the flavour won’t be the same. Cool then remove the skins. Cut the peppers in half and remove the seeds and pith. Cut the flesh into little strips.

  • 2.

    Meanwhile, heat half the oil in a pan and fry the onion until soft, about 6 minutes. Put half of the red pepper and yellow pepper strips into a blender with the remaining oil, the onion and its oil, and the anchovies, and blend. Return to the frying pan.

  • 3.

    Meanwhile cook the pasta in plenty of boiling salted water for about 8 minutes or until al dente. Drain and put it into the sauce in the pan. Mix and divide between warmed plates. Decorate with the remaining pepper strips and some parsley.

  • Tips:

  • 1.

    You could use ciriole or fusilli instead of the bucatini.

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