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

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

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