PASTA WITH ROASTED RED PEPPER

Ingredients:
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

Method:

• 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.