Name Pepper gratin


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* 2 large red peppers (capsicums)
* 2 large yellow peppers (capsicums)
* 125 ml (4 fl oz / 1/2 cup) olive oil
* 1 clove garlic, crushed
* 4 canned anchovies, drained and chopped
* 8 black olives, stoned and chopped
* 3 teaspoons capers
* salt and pepper
* 250 g (8 oz) spaghetti
* 6 teaspoons fresh breadcrumbs
* 6 teaspoons Parmesan cheese, grated
* strips of green pepper (capsicum) and black olives, to garnish

1. Cook peppers (capsicums) under a hot grill. Turn them at intervals until the skins are blistered and blackened.
2. Preheat the oven to 190C (375F/ Gas 5). Grease an ovenproof dish. Scrape skins off peppers (capsicums). Cut peppers (capsicums) into strips. In a frying pan, heat half oil. Add strips of pepper (capsicum) and garlic. Cook for 2-3 minutes until peppers (capsicums) soften. Stir in anchovies, olives and capers and season with salt and pepper.
3. Meanwhile, in a large saucepan of boiling salted water cook spaghetti until tender. Drain, return to pan; toss with half remaining olive oil. Combine breadcrumbs and Parmesan and sprinkle half over base of dish. Cover with half the pepper (capsicum) mixture, then with spaghetti. Cover with remaining pepper (capsicum) mixture. Sprinkle with remaining crumbs and cheese. Pour over remaining oil. Bake in the oven for 20 minutes, or until brown and crisp. Serve at once, garnished with strips of green pepper (capsicum) and black olives.

Serves: 4

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