Pennette Tricolori con Peperoni e Pomodori Secchi

Name: Pennette Tricolori con Peperoni e Pomodori Secchi (Pennette Tricolori with Peppers and Sun-dried Tomatoes)
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 yellow peppers; ½ sweet onion, chopped very finely; 6 tablespoons extra-virgin olive oil; 8 sun-dried tomatoes in oil; 8 sun-dried tomatoes in oil; 2 anchovy fillets, chopped; 1 dried chilli, crumbled; 100 ml (3½ fl oz) vegetable stock; 1 garlic clove, chopped very finely; 375 g (12 oz) pennette or penne tricolori; 375 g (12 oz) pennette or penne tricolori; 1 tablespoon capers, rinsed and dried; 2 tablespoons chopped fresh parsley

Pennette Tricolori with Peppers and Sun-dried Tomatoes

Preparation info

Serves
4
as a first course

Difficulty
Medium
Ready in
1 hr 5

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

I suggest pennette tricolori because they look so good, but other tubular shapes, such as pipe rigate or fusilli, would be equally suitable.

Ingredients

2 yellow peppers
8 sun-dried tomatoes in oil
6 tablespoons extra-virgi

Europe
Italy
Fish course
Pasta
Starter
Main course
Pescatarian

Method

Preheat the oven to Gas Mark 8/230°C/450°F.
Put the peppers on a baking tray and bake until they are soft, about 30 minutes