Chifferi con i pepperoni arrostiti

Name: Chifferi con i pepperoni arrostiti (Elbow macaroni with anchovies and peppers)
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 yellow and/or red peppers; 2 yellow and/or red peppers; 3 salted anchovies, cleaned and rinsed, or 6 anchovy fillets, drained, pounded to a paste; 6 tbsp extra virgin olive oil; 1 garlic clove, crushed; 3 salted anchovies, cleaned and rinsed, or 6 anchovy fillets, drained, pounded to a paste; 250 g/9 oz fresh tomatoes, peeled, seeded and chopped; 1 tsp French mustard; 350 g/12 oz elbow macaroni or other short pasta; salt; 2 tbsp fresh basil leaves, torn into pieces; 350 g/12 oz elbow macaroni or other short pasta

Elbow macaroni with anchovies and peppers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

The name of this pasta shape, chifferi, derives from the Austrian biscuit, kipferl. They are short, ridged, half moon shapes, which I have chosen for this salad for no other reason than that they are pretty. Ditali or penne would also be good here.

Ingredients

2 yellow and/or red peppers
6 tbsp extra virgin olive oil
3

Europe
Italy
Naples
Fish course
Pescatarian
Mediterranean
Venice
Pasta

Method

Put the peppers on a direct flame or under the grill and roast until the outer skin is black and blistered. Turn the peppers around and continue roasting them until the skin is charred on all sides. When they are cool, quarter and peel the peppers carefully, discarding the seeds and the ribs. Cut them vertically into thin strips. This can be done in advance; put the pepper strips into a contain