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Penne Tricolori with Tomatoes and Red Peppers
(adapted from World of Pasta leaflet)
1 clove of garlic
1 onion
2 anchovy fillets
1 tsp dried oregano
100g cherry tomatoes
250g red pepper (= about 2 medium)
4 tblsp extra virgin olive oil
40g Percorino cheese (Manchego or Parmesan will do)
- Grill the pepper on both sides.
- Once blackened, peel and chop.
- Thinly slice the onion and brown in a frying pan with the chopped garlic in the olive oil.
- Add the chopped anchovies, peppers, chopped tomatoes and oregano.
- Cook on a low heat for 5 – 10 minutes.
- Add cooked pasta to the sauce and saute together for a few minutes and serve with coarsely grated Percorino.