280 g Pappardelle
40 g fillets of anchovies from the Cantabrian Sea
For the bell pepper sauce:
250 g red and yellow peppers
1 clove of garlic
10 g anchovies from the Cantabrian Sea
evo oil q.b.
black pepper q.b.
Wash and clean the peppers, removing the seeds, and cut them into approximately 1cm pieces. Place a drizzle of extra virgin olive oil in a frying pan and brown the previously minced garlic along with the 10g of anchovy. Add the peppers and cook over low heat for 30 minutes with a lid on. Transfer the mixture to a blender, add oil, salt, black pepper and blend. Strain the mixture resulting in a smooth sauce. Cook the Pappardelle in plenty of salted water for 3 to 4 minutes. Arrange the bell pepper sauce in the dish, drain the pasta and nestle it on the plate. Complete the dish with the Cantabrian Sea anchovy fillets and a few pieces of repassed bell pepper.