Penne with Sweet Peppers

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