astray recipes: Orecchiette with roasted peppers

Categories: Sainsbury's; Sainsbury15
Yield: 6 servings

Measure	Ingredient
1 teaspoon	Salt
1	500 gram pac dried orecchiette
4	Yellow peppers; roasted, deseeded,
	; peeled and cut into
	; 2cm (1inch) strips
	; - see chef's tip
1	50 grams can anchovies in olive oil; drained and roughly
	; chopped (2oz)
2	Cloves garlic; crushed
175 millilitres	Olive oil; (6fl oz)
	Salt and freshly ground black pepper
	Parmesan shavings for garnish; (optional)

Place a saucepan of hot water over a moderate heat, add the salt and bring to the boil.

Cook the orecchiette as per pack instructions.

Place the roasted peppers in a serving dish, then make the dressing by combining the anchovies, garlic, olive oil and seasoning together. Pour over the peppers and mix to combine.

Drain the pasta and combine with the peppers. Serve immediately with parmesan shavings.

Notes Chef's TipTo roast the peppers place in a preheated oven 190 C, 375 F, Gas Mark 5 for 20-30 minutes, until they start to collapse and the skins blacken.Then when cooled slightly place in a plastic bag to sweat, this will allow easier peeling of the skin.

Converted by MC_Buster.

NOTES : A lovely combination of pasta with roasted peppers in an olive oil and anchovy dressing.

Converted by MM_Buster v2.0l.

orecchiette with roasted peppers