Recipe - Orecchiette With Roasted Peppers

1 teaspoon Salt
1 500 gram pac dried
orecchiette
4 Yellow peppers; roasted,
deseeded,
; peeled and cut into
; 2cm (1inch) strips
; see chef's tip
1 50 grams can anchovies in
olive oil; drained and
roughly
; chopped (2oz)
2 Cloves garlic; crushed
175 ml Olive oil; (6fl oz)
Salt and freshly ground
black pepper
Parmesan shavings for
garnish; (optional)

Place a saucepan of hot water over a moderate heat, add the salt and bring
to the boil.

Cook the orecchiette as per pack instructions.

Place the roasted peppers in a serving dish, then make the dressing by
combining the anchovies, garlic, olive oil and seasoning together. Pour
over the peppers and mix to combine.

Drain the pasta and combine with the peppers. Serve immediately with
parmesan shavings.

Notes Chef's TipTo roast the peppers place in a preheated oven 190 C, 375
F, Gas Mark 5 for 2030 minutes, until they start to collapse and the skins
blacken.Then when cooled slightly place in a plastic bag to sweat, this
will allow easier peeling of the skin.

Converted by MC_Buster.

NOTES : A lovely combination of pasta with roasted peppers in an olive oil
and anchovy dressing.

Converted by MM_Buster v2.0l.