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Large red peppers - 5
Ridged pasta - 340 gms
(penne rigate, rotelli or conchiglie)
Extra virgin olive oil - 3 tbsp
Olive oil - 3 tbsp
Fresh basil - 3 tbsp
Anchovy fillets - 3 (drained and finely minced)
Garlic cloves -2 (crushed)
Salt and freshly ground black pepper


  • Place peppers under a hot broiler and roast them until the skins are charred and blistered. Turn them to make sure that the entire surface is black.
  • Remove and place in a large plastic bag while still hot. Seal the bag and leave for 30 minutes, when the charred skins can be removed easily.
  • Remove skins and seeds and slice peppers into 2" lengths.
  • Sprinkle with a little of the extra virgin olive oil and set aside.
  • Begin cooking pasta in boiling salted water.
  • Heat olive oil in a frying pan and saute basil, anchovies and garlic for one minute on low heat.
  • Stir in peppers and season with salt and pepper.
  • Add extra virgin oil and cook over low heat to develop the flavor.
  • When pasta is al dente, drain and toss with sauce with a couple of roughly torn basil or parsley leaves.
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