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Penne with peppers, anchovies and pine nuts
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250g Jamie Oliver Tricolore Penne
1 tbsp olive oil (or oil from the pepper jar)
1 clove garlic, finely chopped
4 anchovy fillets, chopped
2 Fragata Pimiento Red Peppers, drained and sliced
15g pine nuts, toasted
1 tbsp chopped fresh oregano
Freshly grated Parmigiano Reggiano to serve
1. Cook the penne in plenty of boiling salted water until al dente. While the pasta is cooking, heat the oil in a medium pan and add the garlic. Cook for 30 seconds until golden then add the anchovies and mash down into the oil. Add the sliced peppers and cook for several minutes until amalgamated. Stir in the pine nuts, oregano and seasoning.
2. Drain the pasta and toss with the pepper sauce. Serve in warm bowls with grated Parmigiano Reggiano and an extra drizzle of olive oil if you wish.
Typical values per serving:
This recipe was first published in August 2014.