600 grams bell pepers (red and yellow)
1 tbs salt capers
3 anchovies in oil fillets
1 big onion
150 ml tomato puree
1 garlic clove finely minced (if you like)
6/7 fresh basil leaves
4 tbs olive oil
350 grams mezzemaniche wholegrain pasta
Extra olive oil for serving
Slice the onion into thin slices. Fry them with the garlic, chopped capers and anchovies into the pre-heated oil in a large pan.
Meanwhile slice the bell pepper into half centimeter sticks.
Add them to the fried onion and let simmer for 5 minutes at high heat.
Reduce heat and continue cooking for further 10 minutes.
Add the tomato puree, half glass of water and simmer medium hear for further 10/15 minutes until the bell peppers are cooked through and the sauce thickens. Add the basil and retain from fire.
Cook the pasta as per direction (usually I always do 1 minute less then directions). Drain the pasta and add it to the pan, mix it well and high heat. Retain from fire, add 2 or 3 tbs of olive oil. Serve.
