The pasta with peppers is a tasty dish, easy to make but with long cooking times. Peppers are cooked for about forty minutes, before being considered ready. Few ingredients are enough to make an excellent recipe with the classic flavors of the Mediterranean, and especially southern Italy, where this dish is more used, especially in Sicily. And the ingredients are in fact the classic ones of the South, tomatoes, peppers and anchovies.
Instructions
- Wash the peppers and then cut in two to remove the green vegetable part (1). Then carefully remove all the seeds and the white filaments (2). Wash again the peppers but this time inside to remove the last seeds. Finally cut the peppers into strips (3) and put them aside.
- Take a large non-stick pan and pour five tablespoons of extra-virgin olive oil (4). Then take the onion, chop it finely and place it in the pan with oil (5). Then cut the two anchovies into pieces (6) and place them in the pan together with the other ingredients.
- Put the pan on the fire (7) over medium heat to melt the anchovies melt. Then put the peppers to cook (8) keeping the flame low. Let them go for about 15 minutes (9) with the lid.
- After 15 minutes lightly salt the peppers and grind over, if you want, a little bit of pepper (10). Then continue cooking for another 15 minutes, always with the lid and on very low flame. After this time add the tomato sauce (11) and let it go for another quarter of an hour (12), adjusting a little salt and covering with the lid again.
- Meanwhile, you will have put to boil water for the pasta to make the two cooking times coincide. Once cooked, drain it well. Meanwhile, you have also minced parsley and put it on the sauce (13). Add the pasta in a pan (14), mix well (15) and serve hot to serve immediately.
