Fish and Seafood Recipes - Antipasto Pasta

Ingredients                                         

• 6 red (bell) peppers

• 250 ml/8 fl oz/1 cup olive oil

• 4 garlic cloves, crushed

• 6 x 50 g/6 x 2 oz/6 small cans anchovies, drained

• 350 g/12 oz/3 cups rotelli

• 1 bunch of parsley, chopped

• Freshly ground black pepper

• Thin slivers of fresh Parmesan cheese

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Method:

1. Grill (broil) the peppers, turning occasionally until the skins are black. Rub off in a tea-towel (dish cloth).

2. Cut into strips, discarding the cores. Heat the oil and fry (sauté) the garlic for 1 minute. Add the peppers and anchovies and heat, stirring, for 2-3 minutes.

3. Meanwhile, cook the pasta according to the packet directions. Drain and return to the pan.

4. Add the anchovy mixture to the pasta and throw in the parsley. Toss well and pile on to serving plates.

5. Add a good grinding of pepper to each and scatter over some Parmesan slivers.