Spaghetti with Anchovies and Peppers

I'm on a serious pasta buzz at the minute. I love it. It's quick to cook, cheap to buy and acts as a vehicle for the most delicious of sauces. This dish is no different. The sweetness of the peppers with the salty anchovies and the hot chilli creates the perfect balance, great for any evening meal. Give it a try. The ingredients are cheap and all are readily available.

Serves 2

3 tbsp Extra-Virgin Olive Oil
1 clove of Garlic (finely chopped)
1 Chilli (finely chopped)
1 Red Pepper
1 Green Pepper
6 fillets of Anchovies in Oil (finely chopped)
Handfull of Flat Leaf Parsley (finely chopped)
240g Spaghetti
Sea Salt and Freshly Ground Pepper

1. Place the two peppers on a baking tray and rub with 1 tbsp of the oil and season with salt and pepper. Roast in a pre-heated 190 degree oven for 30-35 minutes. Allow to cool for a few minutes before peeling and de-seeding the peppers and chopping into strips.

2. Heat the remaining 2 tbsp of oil in a frying pan over a medium heat. Add the garlic, chilli and roasted peppers and season with a little pepper. Cook for 10 minutes until slightly browned before adding the anchovies. Continue to cook for 5-6 minutes allowing the anchovies to disintegrate into the sauce.

3. Meanwhile cook the spaghetti in plenty of boiling, salted water until al dente (about 1 minute less than packet instructions). Drain, reserving some of the cooking water. Add the pasta into the pan with the peppers and add a few tablespoons of the cooking water to dilute the sauce a little. Add the parsley and mix well. Check for seasoning and serve.