Soak the anchovy fillets in a little milk to remove the salt. Cut roasted peppers into slivers 2.5cm long and 5mm wide. Heat the stock.
Put the garlic and drained anchovies through a grinder or food processor. Heat the oil in a large pot, add the anchovy and garlic mixture and cook over a low heat until softened. Add the slivers of pepper, stir, and moisten with the reserved juices. Season lightly, pour in the wine and allow it to evaporate slowly, then add the tomato paste diluted with the hot stock.
While the sauce is simmering, cook the pasta in a large pot of lightly salted, boiling water until al dente. Drain, transfer to the pan with the sauce and mix well. Pour into a deep heated serving tray and sprinkle with parsley.
PREPRATION TIME: 30 minutes
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