Spaghettoni with anchovy paste and roasted peppers
- Ingredients 4 people
- Difficulty easy
- Ready in 30 minutes
Ingredients
- 360 g Spaghettoni
- 1 Red bell pepper
- 30 g Anchovy Paste Rizzoli
- A few leaves Wild fennel
Products
Anchovy Paste in Olive Oil
Process
How to make : Spaghettoni with anchovy paste and roasted peppers- Clean the peppers and bake in a 200-degree oven with oil and salt for 15 minutes.
- Once cooked, peel them off and cut them into strips.
- Cook the spaghettoni in plenty of salted water, drain and toss them in the pan with the Rizzoli Anchovy Paste and some of the cooking water.
- Add the peppers and put everything on the plate garnishing with the wild fennel leaves.
This recipe was prepared for us by Federico Capocasa.
