Pasta peperoni e acciughe – Pasta with romano peppers and anchovies

cooking pasta again

He’s a cheeky so and so, no? You can never have too much pasta, according to Trota, and as we’ve seen recently, she’s stocked up big-time. 

Pasta peperoni e acciughe – Pasta with romano peppers and anchovies

Pasta Peperoni Acciughe Capperi Peppers Anchovies Capers

Fortunately, there’s no limit to her pasta repertoire and this is a quick and very tasty sauce. All you need is a couple of lovely romano peppers, 2 or 3 anchovy fillets, a clove of garlic and 1 tbsp of capers. And, of course, pasta.

Start by washing and de-seeding the peppers, cut them in strips and gently stir-fry in a couple of tbsp of olive oil. Set aside.

Using the same frying pan add 2 tbsp olive oil, the peeled and finely grated garlic and the anchovy fillets. As the anchovies warm up, break the fillets with a wooden spoon: they will melt beautifully into the oil. Add the capers roughly chopped then the peppers and mix well, cooking for another minute or so to combine the flavours. Keep warm in the pan.

Meanwhile, bring a pot of water to the boil and cook the pasta to ‘al dente’ minus one minute – for this dish we particularly like conchiglie rigate (pictured). Drain the pasta but reserve a cup of the cooking water. Add the pasta to the sauce and mix well, then introduce some of the reserved water so that sauce and pasta combine nicely.

It’s a delicious dish, earthy and full of flavour. Serve at once because, as Trota has been known to intone, “La pasta non aspetta!”