Penne with Sweet Peppers

Prep Time
Cook Time
Ready In

Recipe: #42933

June 09, 2024

"A nice meatless pasta that makes for a nice change. I do use less oil than stated and a vegetarian chicken flavored stock, but I think chicken or vegetable stock would be perfect."

Original is 4 servings


  • Serving Size: 1 (233.5 g)
  • Calories 241.3
  • Total Fat - 18.3 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 17.8 mg
  • Sodium - 464.4 mg
  • Total Carbohydrate - 7 g
  • Dietary Fiber - 0.9 g
  • Sugars - 4.7 g
  • Protein - 12.1 g
  • Calcium - 117.8 mg
  • Iron - 0.5 mg
  • Vitamin C - 21.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oven 220c, 425f or gas 7.

Step 2

Place the anchovies to soak in a little milk to remove the excess salt.

Step 3

Wash both of the peppers and place them onto an oiled baking tray; place tray into the hot oven turning the peppers occasionally, until the skins are burnt.

Step 4

Remove pepper's let cool a little until able to handle ~ collecting any pepper juices in a bowl, carefully peel off the skins, remove the stems & seed. (When collecting juice, you need no seeds or skin, juice only).

Step 5

Using a knife and fork, cut peppers into slivers ~ 5mm/1/4 inch wide & 2.5cm/1inch long.

Step 6

Drain anchovies and heat the stock; meanwhile whilst stock put the garlic and drained anchovies through a mincer, grinder or processor.

Step 7

Heat the oil in a large pan, add the anchovies, add the anchovy and garlic mix and cook over a low heat until softened.

Step 8

Add the slivers of pepper, stir and moisten the mix with the reserved pepper juices; season lightly with salt and pepper, pour in the wine and let mix evaporate slowly; dilute the tomato paste with the stock and add to the pan.

Step 9

Whilst the sauce is simmering cook the pasta according to the packet direction's until al dente.

Step 10

Transfer pasta to the pan with the sauce and mix well; pour into a serving dish and sprinkle with the parsley


No special items needed.

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