Spaghetti with Anchovies and Peppers
Anchovies, the mere mention of the word has the barriers coming up. I’m not sure what it is about the little salty beasts that the majority have such an aversion to. They are to Italian food what fish sauce is to Asian cuisine, the greatest seasoning imaginable. I start almost all my sauces by dissolving a couple in hot oil, they add something that salt can only dream of. This is a recipe that brings them into the spotlight a little bit more. The mix of the salty anchovies with the sweet peppers and hot chilli gives the dish a great balance that works particularly well with, or after, a few beers.
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 190 degree oven for 30-35 minutes. Allow to cool for a few minutes before peeling and de-seeding the peppers and chopping into strips.
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.