List of Ingredients
- 4 of mediumsized yellow peppers
- 11 OZ. of bucatini
- mozzarella, cubed
- 4 of anchovy fillets in oil
- 1 chili pepper
- Mint
- Parsley
- Dried oregano
- Pitted black olives
- Extra virgin olive oil
- Salt
Method
To make spicy bucatini-stuffed peppers, first wash and pat dry the peppers, then cut off the top 1/3, remove the seeds, season the insides with oil and salt, and arrange on a baking sheet covered with baking paper. Place each pepper's cap next to it on the tray, and bake for 20 minutes at 395°F.
Meanwhile, cook the bucatini in plenty of salted boiling water. Heat a drizzle of extra virgin olive oil in a wide frying pan, then fry the de-seeded and sliced chili pepper, a generous helping of finely-chopped mint and parsley, a pinch of oregano, 1 tbsp olives and the drained and flaked anchovy fillets. Once the bucatini are cooked al dente, drain, then add to the pan and sauté over high to let the flavors meld, then turn off the heat and stir in half of the cubed mozzarella.
Divide the pasta between the peppers straight from the oven, and top with the rest of the cubed mozzarella. Place the tops back on the peppers and serve immediately, adding any remaining pasta to the side of each plate.