Bucatini with Peppers and Anchovies

 Bucatini with Peppers 

and Anchovies

This pasta is packed with flavour easy to make, and you might already have the ingredients in your pantry!

Difficulty: very easy

Prep time: 15 minutes 

Cooking: 20 minutes 

Servings: 4 people

Ingredients:

• 320 g of bucatini 
• 4 salted anchovies 
• 10 basil leaves 
• an onion 
• a tin of cherry tomatoes 
• a spoonful of salted capers 
• a jar of peppers in oil 
• a chilli pepper 
• extra virgin olive oil 
• sale

Preparations:

1. Cut the chilli pepper into rounds and remove the seeds. 
2. Rinse the capers by keeping them in a colander and drain them. 
3. Desalt the anchovies under running water, open them like a book, remove the fishbone, dry them well with kitchen paper and roughly chop them with the peppers, drained from the conservation oil. 
4. Peel the onion, slice it thinly and brown it in a pan for 2-3 minutes with 4 tablespoons of oil and a few tablespoons of water, making sure it does not brown. 
5. Add the chilli pepper and the chopped peppers and anchovies and cook for 5 minutes, stirring occasionally. 
6. Add the cherry tomatoes with their preservation liquid and the capers; cook for 15 minutes, adding salt at the end. 
7. Boil the bucatini in plenty of boiling salted water, drain them al dente, pour them into the pan with the sauce, flavor them with the chopped basil, mix well and serve.