This is one of those dishes that brings together the colours, flavours and textures of the food of southern Italy absolutely perfectly. It is best eaten at room temperature, with green salad, bread and chilled white wine.
4yellow bell peppers
2garlic cloves, sliced
7.5ml/1 ½tsp salted capers, rinsed and chopped
3anchovy fillets, preserved in oil, drained and chopped
salad and bread, to serve (optional)
Halve the bell peppers and remove the seeds and membranes. Cut each one into four pieces.
Heat the oil in a pan and fry the garlic until browned. Add the peppers. Dilute the tomato paste with 45ml/3tbsp water and pour over the peppers.
Season, then stir. Cover and simmer for 25 minutes, until the peppers are soft.
Mix the capers and anchovies together, then stir them into the peppers. Cover and leave to stand for 3 minutes before serving warm with salad and bread. Alternatively, serve cold.