Conchigliette nei Peperoni

Name: Conchigliette nei Peperoni (Conchigliette in Sweet Peppers)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: Serves 4 as a main course
Cuisine: Italian
Ingredients: 4 tablespoons capers, rinsed and dried; 3 ripe tomatoes, skinned and diced; 1 garlic clove, sliced very finely; 150 ml (¼ pint) extra-virgin olive oil; 250 g (8 oz) conchigliette; 1 tablespoon dried oregano; 50 g (2 oz) anchovy fillets, drained and chopped; 50 g (2 oz) black olives, stoned and cut into strips; 8 large red peppers; salt and pepper; salt and pepper

Conchigliette in Sweet Peppers

Preparation info

Serves
4
as a main course

Difficulty
Medium
Ready in
1 hr 30

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

This dish is as tasty as it is attractive. If you want to serve it as a first course, halve the quantities except for the oil, of which you should use a little more than half.

Ingredients

8 large red peppers
150 ml (¼ pint) extra-virgin olive oil

Europe
Italy
Starter
Fish course
Pescatarian
Mediterranean
Pasta

Method

Preheat the oven to Gas Mark 7/220°C/425°F.
Wash and dry the peppers and lay them on a baking tray. Bake for about 30 minutes