Large spaghetti with a roast pepper and anchovy sauce

Large spaghetti with a roast pepper and anchovy sauce

Bucatini con salsa di peperoni arrostiti e acciughe

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Peppers, when roasted on charcoal, have a fantastic flavour, not of pepper at all. The combination with anchovy is delicious, and anchovies have been used since Roman times for flavouring many dishes. They have to be fillets in oil for this sauce, which reminds me of bagna cauda, an anchovy mixture we use as a dip in Piedmont. It is ideal for bucatini, large spaghetti with a hole: the hole, although too small for the sauce to penetrate, somehow makes the pasta lighter, adding another dimension to the dish.

Ingredients

Quantity Ingredient
350g dried bucatini pasta
salt and pepper, to taste
2 tablespoons finely chopped fresh flat-leaf parsley

Sauce

Quantity Ingredient
2 large yellow and 2 large red peppers
6 tablespoons olive oil
1 onion, peeled and finely chopped
10 anchovy fillets in oil

Method

  1. Have your barbecue ready, and cook the peppers whole until the skin is charred. The steam inside will cook the flesh as well. Or hold the peppers over a gas flame – but the flavour won’t be the same. Cool, then remove the skins. Cut the peppers in half, and remove the seeds and pith. Cut the flesh into little strips.
  2. Meanwhile, heat half the oil in a pan and fry the onion until soft, about 6 minutes. Put half of the red pepper and yellow pepper strips into a blender with the remaining oil, the onion and its oil, and the anchovies, and blend. Return to the frying pan.
  3. Meanwhile, cook the pasta in plenty of boiling salted water for about 8 minutes or until al dente. Drain and put it into the sauce in the pan, season to taste. Mix and divide between warmed plates. Decorate with the remaining pepper strips and some parsley.

Alternatives

  • You could use ciriole or fusilli instead of the bucatini.
Tags:
Antonio
Carluccio
pasta
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