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  • 350g dried bucatini pasta

  • Salt and pepper, to taste

  • 2 tbsp fresh flat-leaf parsley, finely chopped


  • 2 large yellow peppers

  • 2 large red peppers

  • 6 tbsp olive oil

  • 1 onion, peeled and finely chopped

  • 10 anchovy fillets in oil


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 590kj
  • Fat Total 23g
  • Saturated Fat 3g
  • Protein 16g
  • Carbohydrate 79g
  • Sugar 7g
  • Sodium 760mg

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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