Spaghetti with Anchovies and Peppers
There are some foods that work well with beer. They are generally salty and spicy and give you a bit of a thirst, an excuse to drink more. Such dishes are also well suited to watching football. With the World Cup back around again, my kitchen time is limited to the time between matches and this Spaghetti with Anchovies and Peppers fits the bill perfectly.
3 tbsp Extra-Virgin Olive Oil
1 clove of Garlic (finely chopped)
1 Chilli (finely chopped)
1 Red Pepper
1 Green Pepper
6 fillets of Anchovies in Oil (finely chopped)
Handfull of Flat Leaf Parsley (finely chopped)
Sea Salt and Freshly Ground Pepper
1. Place the two peppers on a baking tray. Rub with 1 tbsp of the oil and season with salt and pepper. Roast in a pre-heated 230 degree (200 degree fan) oven for 40 minutes until blackened. Remove the blackened peppers from the oven and place into a bowl. Cover the bowl tightly with cling film, the steam produced will help loosen the skins. Allow to sit for 5-10 minutes before peeling and de-seeding the peppers and chopping into strips. Discard the skins and seeds.
2. Heat the remaining 2 tbsp of oil in a frying pan over a medium heat. Add the garlic, chilli and roasted peppers and season with a little pepper. Cook for 10 minutes until slightly browned before adding the anchovies. Continue to cook for 5-6 minutes allowing the anchovies to disintegrate into the sauce.
3. Meanwhile cook the spaghetti in plenty of boiling, salted water until al dente (about 1 minute less than packet instructions). Drain, reserving some of the cooking water. Add the pasta into the pan with the peppers and add a few tablespoons of the cooking water to dilute the sauce a little. Add the parsley and mix well. Check for seasoning and serve.