Italian Pasta Recipes - Spaghetti with Peppers, Anchovies and Tomato (Spaghetti con Peperoni, Accuighe e Pomodori) Recipe

Ingredients                     

• 30 ml/2 tbsp olive oil

• 1 garlic clove, crushed

• 1 onion, sliced

• 50 g/2 oz/1 small can anchovies, drained and chopped

• 3 tomatoes, skinned and chopped

• 2 red (bell) peppers, sliced

• 30 ml/2 tbsp chopped fresh parsley

• 150 ml/2/3 cup fish or chicken stock

• Salt and freshly ground black pepper

• 225 g/8 oz spaghetti

• 60 ml/4 tbsp Pecorino cheese, grated

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Method:

1. Heat the oil in a pan and fry (sauté) the garlic and onion until soft.

2. Add the chopped anchovies and cook until 'melting'. Add the chopped tomatoes, sliced red peppers and parsley.

3. Cook for 5 minutes and stir in the stock. Season with the salt and pepper and simmer for 30 minutes.

4. Bring a pan of salted water to the boil and add the spaghetti. Cook for 10 minutes until tender but still firm and drain well.

5. Blend in the grated cheese and pour into a bowl. Pour over the sauce and serve extra grated cheese if required.