A variation of the classic pasta with peppers that we already posted: in this there are also the anchovies, Sun-dried tomatoes and hearty cheese grated. Two alternatives for cheese: or caciocavallo or provolone Ragusa. It tastes more ' saline ', more Mediterranean, mainly due to the saltiness of anchovies and dried tomatoes, in Sicily, prepare vegetables in oil along with capers, herbs & cucunci. If you like peppers also try the mezzemaniche creamy with Bacon or the gLi spaghetti with peppers.
Ingredients for 4 people:
- 2 red bell peppers and 2 yellow peppers
- a golden onion
- 8 sundried tomatoes in oil
- 5 anchovy fillets in oil
- 400 g spaghetti
- 6 Tablespoons extra virgin olive oil
- half a glass of dry white wine
- 15 grams of chopped capers
- 8 cucunci
- salt and pepper
- 80 grams of caciocavallo ragusano or
Wash and clean the peppers, remove the seeds and the white members of the vegetable. Get them apart and then into thin strips (about 10 cm in length and half a centimeter thick). Clean and slice very thinly the onion. In a pan put oil, allow to warm up, Add the onion and sauté over low heat for 5 minutes, being careful not to burn it: Add the anchovy fillets, crushing them with a fork until they dissolve. Combine the dried tomatoes cut into strips, the chopped capers and whole cucunci. Finally, Add the peppers and stir well to brush them with oil: Once you have taken heat, Add the white wine and salt. Make it cook on medium heat for approximately 10-15 minutes. Boil the pasta in salted water: drain putting aside a little of the cooking water. Combine the pasta with peppers and blows it all in the pan for a minute, by adding a few tablespoons of the cooking water if needed. Serve after sprinkled generously with caciocavallo or provolone Ragusa.
THE PAIRING: With this spaghetti we choose to drink a white Doc Marche, by hints of peach and delicate flavor: the bianchello del Metauro, grapes grown in the province of Pesaro. We recommend a The Ripe Roberto Lucarelli farm.