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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.
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.
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.
You could use ciriole or fusilli instead of the bucatini.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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