Cooks in: 30mins
Levels: Easy
Serves: 6
List of Ingredients
- 1 LB. of large fusilli
- 8 OZ. of friggitelli (sweet Italian chili peppers)
- 1 1/2 OZ. of cherry tomatoes, chopped
- 1 OZ. of capers, rinsed
- 18 of oil-packed anchovy fillets
- garlic
- extra-virgin olive oil
- salt
Method
1
Clean the chili peppers and cut them into very thin strips. Coarsely chop the capers.
2
Cook the fusilli in a large pot of boiling salted water until al dente.
3
In the meantime, slice 2 anchovy fillets thinly. Heat 3 Tbsp. oil and 1 peeled and lightly crushed garlic clove in a large pan; add the peppers and thinly sliced anchovy fillets; when it starts to sizzle, add 2 Tbsp. hot water and cook until the liquid evaporates.
4
Strain the pasta directly into the pan with the peppers and toss for a few seconds to coat, then remove from the heat. Discard the garlic, and top with the chopped cherry tomatoes, the rest of the anchovy fillets, and the capers. Serve immediately.