PENNE WITH SWEET PEPPERS

Serves:  


INGREDIENTS :

calc5 UNICO Fillets of Anchovies
calc2 UNICO Whole Roasted Peppers
calc ½ cup (125 ml) of GALLO Pure Olive Oil
calc2 cloves of garlic
salt and pepper
calc3 tbsp of dry white wine
calc1 tbsp of PRIMO Tomato Paste
calc1 cup of stock
calc350 g of PRIMO Pennine Lisce
calc1 tbsp of chopped parsley
calc info

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PREPARATION:

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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