Ingredients

• 5 anchovy fillets (finely chopped)
• 1/4 cup capers (drained and chopped)
• 1 1/2 each red and yellow sweet peppers (in thin strips)
• 2/3 cup extra virgin olive oil
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp pepper (freshly ground)
• 450 g ripe tomatoes (about 3 medium, peeled (1 lb))
• 3 tbsp balsamic vinegar
• 450 g penne lisce (or penne rigate (1 lb))
• fresh basil or parsley (chopped, to garnish)

Instructions

1. Place the anchovies, capers, pepper strips, olive oil, red pepper flakes, salt and pepper in a large bowl; mix well and set aside.
2. Cook the pasta until al dente — do not overcook; drain and cool slightly.
3. Peel the tomatoes: blanch 1 minute in boiling water, plunge into cold water, and slip off the skins.
4. Cut the tomatoes into large cubes, discarding the seeds.
5. Add the pasta to the anchovy mixture and mix well; add the balsamic vinegar and tomato cubes and toss gently.
6. Cover and refrigerate — it keeps well and should be made a few hours ahead. Garnish with basil or parsley to serve.

Cooking Tips

• Mix the dressing first so the flavours marry
• Toss the pasta in while still warm
• Blanch-peel the tomatoes — it's 2 minutes of work
• Add balsamic and tomatoes last and gently
• Taste again after chilling; cold mutes salt