THE fusillotti with peppers and anchovies I’m a first course tasty and quick to make. The pasta is flavored with a simple sauce that focuses on a classic combination of sure success. The flavor of the anchovies meets the sweetness of peppers in a perfect balance of flavors.
Ingrediants
- 240 g of fusillotti
- 1 green pepper
- 1 yellow pepper
- 4 anchovy fillets
- 1 clove of garlic
- 2 tablespoons of extra virgin olive oil
- salt
- pepper
- dried oregano
How to prepare: Fusillotti with peppers and anchovies
Simplicity and taste are the trump cards of the fusillotti with peppers and anchovies. A easy recipe to be saved in your archive because it is prepared in a very short time and can thus be solved quickly lunches and dinners with family or friends.
Ready in half an hour with just a few ingredients, this summer recipe allows you to bring to the table a very tasty dish, but which you can further flavor with the addition of capers, black olives, Pine nuts or a sprinkling of bread crumbs for an even more delicious result.
If you love first courses with peppers, try the pasta with peppers or wholemeal Rigatoni with peppers cream, while the combinations with anchovies can be found in the gallery with our best 30 recipes with anchovies.
OTHER TASTY RECIPES: Baked pasta with peppers, Bucatini with peppers sauce, Wheel with peppers
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
25 min
- Portions
-
4
How to prepare: Fusillotti with peppers and anchovies
To prepare the fusillotti with peppers and anchovies, first clean the peppers, wash them, dry them, then cut them into strips, removing the seeds and white filaments. In a pan heat the oil, brown the garlic, add the anchovies and let them melt, then add the peppers, salt, pepper and cook over medium heat for fifteen minutes.
Boil the pasta in abundant salted water for the time indicated on the package. Drain it al dente, transfer it to the pan with the peppers and leave it on the stove for a few minutes to get the flavor. Serve the fusillotti with peppers and anchovies hot, completing with delorigano as desired.
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