Basically a sauce for pasta based on sweet peppers, very easy to make and a nice alternative to the classic tomato sauce.
To give another twist, we have also added some anchovy fillets!
Serves 4, Preparation time 5 mins, Cooking time 30 mins
- Peppers any colour, 4
- Garlic cloves, 2
- Anchovy fillets in olive oil, 3
- EVOO- Extra Virgin Olives Oil, to taste
- Salt and Black Pepper, to taste
- Pasta any shape, 380 g
Wash, cut off the top out of peppers, scoop out the seeds inside and diced peppers.
Heat oil in frying pan, brown garlic along with a couple of anchovy fillets that will melt nicely in a minute, two at most.
Add diced peppers, sauteed them for a couple of minutes over medium heat, then add a pinch of salt and black pepper, a bit of water, stir and cover with a lid. Cook at least for 20 minutes.
As soon as peppers are soft, blend them with an immersion blender directly in the pan until you get a creamy consistency. Add a little water if you want a softer consistency, add a pinch of salt if necessary.
Bring water to boil in a pot and cook pasta al dente, that is a minute or two before standard cooking. Drain it then add to the pan with the pepper sauce, stir and serve.