Ingredients

• 5 anchovy fillets (soaked in a little milk)
• 2 whole roasted sweet peppers (cut into slivers)
• 1/2 cup olive oil
• 2 cloves garlic
• salt and pepper (to taste)
• 3 tbsp dry white wine
• 1 tbsp tomato paste
• 1 cup stock
• 350 g penne lisce
• 1 tbsp parsley (chopped)

Instructions

1. Soak the anchovy fillets in a little milk to remove excess salt; drain.
2. Cut the roasted peppers into slivers and heat the stock.
3. Grind or process the garlic with the drained anchovies.
4. Heat the oil in a large pot, add the anchovy-garlic mixture and cook over low heat until softened.
5. Add the pepper slivers, stir, then pour in the wine and let it evaporate slowly.
6. Stir in the tomato paste diluted with the hot stock and simmer.
7. Cook the penne in salted boiling water until al dente; drain, add to the sauce and mix well.
8. Transfer to a heated serving dish and sprinkle with parsley.

Cooking Tips

• Soak the anchovies briefly to mellow the salt
• Melt the anchovies into the oil so they dissolve
• Let the wine evaporate to concentrate the flavour
• Use jarred roasted peppers to save time
• Finish with fresh parsley for colour