Lasagnette Sergio

Ingredients

• 500g lasagnette pasta (a narrower version of the long lasagna noodle)
• 1 kg red peppers
• 1 dl olive oil
• 2 garlic cloves
• 1 tomato
• 6 anchovies
• Salt
• Pepper

Preparation

1. Clean the peppers and leave them intact. Slightly grease their skins with olive oil and place in an oven dish. Put the tomatoes and the garlic on the same dish, and oven bake.
2. When the peppers are grilled and soft, remove from the oven and cover (with a tea towel) so that they will be easier to peel later. Cool to room temperature.
3. Cook the pasta in abundant salted water, and drain.
4. Peel the peppers, remove the seeds and cut into strips as wide as the lasagnette pasta.
5. Combine the garlic, the peeled tomato and the anchovies in a suitable bowl and mash. Add the olive oil, and mix well.
6. Combine this mixture, the peppers and the pasta in a (heat-resistant) serving pot and mix well for a few minutes. Sprinkle with salt and pepper if needed. This is a delicious dish that can be served either warm or cold as a salad.

Suggestion: This recipe works well with canned piquillo peppers as well.

Author: X@RO (Madrid-Spain)