How many times have we found ourselves without ideas on what to cook for lunch and, at the same time, the desire for something good and tasty? If you have peppers, tomato puree and anchovies at home, then you are already halfway there to make this one very easy first course, fast, cheap and tasty! There pepper paste it is excellent in summer when peppers are in season, but it can also be cooked in winter for a last minute lunch. Are you a pepper lover and would you eat them every other day? Try the variant of pasta with cream of peppers, or taste the sensational fried friggitelli, a very special variety of peppers!

Preparation

1

Cut the peppers in half, remove the filaments and stalk and wash them under running water.

2

Dry them and cut them into strips of about 1 cm.

3

Put a saucepan with 3 liters of water on the fire. As soon as it comes to a boil (it will take about 10-15 minutes) add the coarse salt and add the pasta. Stir occasionally, leaving the flame high. Follow the cooking time indicated on the pasta package (13-15 minutes on average).

4

In a pan of at least 24 cm in diameter, pour the oil with the anchovy fillets and the garlic clove. Cook for about 5 minutes over medium-low heat, until the garlic is golden brown and the anchovies have dissolved in the oil. At this point, remove the garlic.

5

Add the peppers cut into strips, a generous pinch of salt and let them dry for about 15 minutes, stirring occasionally.

6

Add the tomato puree to the pan with the peppers. Stir and cook for another 15 minutes on low heat.

7

As soon as the pasta is cooked, drain it and transfer it to the pan with the sauce, sautéing it for 1 minute.

8

Serve the pasta with the peppers, decorating with a few basil leaves. Serve hot.

Advice and tips

The yellow and red peppers are meatier and above all sweeter and therefore suitable for this recipe. Alternatively, however, you can also add green pepper using the following doses: ½ yellow, ½ red and ½ green

If you like, you can sprinkle with some Parmesan Cheese before serving.

storage

You can keep it for a day in the refrigerator closed in an airtight container.

You can prepare the pepper sauce in advance and store it 1 day maximum in the refrigerator. Freezing is not recommended.