Strangozzi all’Acciuga e Peperone

Name: Strangozzi all’Acciuga e Peperone (Strangozzi with Anchovy and Peppers)
Yield: For 4
Cuisine: Italian
Ingredients: 500 g (1 lb) strangozzi or similar hard durum wheat pasta such as pinci or bigoli; 1 tbsp coarsely chopped flat-leaf parsley; 500 g (1 lb) strangozzi or similar hard durum wheat pasta such as pinci or bigoli; 500 g (1 lb) strangozzi or similar hard durum wheat pasta such as pinci or bigoli; 8 anchovy fillets, finely chopped; 500 g (1 lb) strangozzi or similar hard durum wheat pasta such as pinci or bigoli; 3 red peppers, roasted, skinned and sliced; 1 small chilli, finely chopped; 1 garlic clove, finely chopped; 2 tbsp extra-virgin olive oil

Strangozzi with Anchovy and Peppers

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Ingredients

2 tbsp extra-virgin olive oil
1 garlic clove, finely chopped
1 small chilli, finel

Europe
Italy
Fish course
Pescatarian
Mediterranean
Pasta

Method

Heat the olive oil in a pan, add the garlic, chilli and roasted peppers and fry gently until they are turning slightly brown. Add the anchovies and let them dissolve over a gentle heat.

Cook the pasta in boiling salted water until al dente, then drain, reserving a couple of tablespoons of the cooking water to dilute the sauce. Add the pasta and reserved cooking liquid to the sauc