Fusilli Col Buco with Anchovies and Chilli
Rustichella d' Abruzzo
Ingredients for 4 people:
3/4 lb. Fusilier col bu co
7 oz. Fresh green peppers
2 tablespoons extra virgin olive oil
10.5 ounces anchovies
2 Cloves garlic
Take the anchovies, wash and dry them by placing them on two sheets of kitchen paper and then divide into eight pieces. Remove the stem from the fresh chillis and then remove the seeds with a thin bladed knife. Wash and cut them into small rings of about 1/2 cm. Before preparing the sauce, which must cook a very short time, start cooking the fusilli.
Begin to prepare the sauce by heating the oil in a pan. and browning peeled and crushed garlic cloves. When the garlic becomes golden, remove it and add the chillis. Toss them for a few minutes on a high flame, add the anchovies and continue to cook for another 4-5 minutes and then season with salt and pepper. When the pasta is cooked al dente drain it place it immediately in the pan and toss it for a few minutes in the condiment. Serve hot.