|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.
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