Alive and Cooking

Anelli with a Rich Red Sugo & Basil Pistu

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(Serves 2-4)
½ Spanish onion finely chopped
2 anchovy fillets, mashed
8 peeled and de seeded tomatoes
2 red capsicums flame roasted, peeled and
cut into strips.
2 cloves of garlic, finely chopped
200 ml cream
100 ml white wine
50-100g fetta cheese
250g cooked pasta (rings: Anelli)

1 bunch of basil
4-6 tbsp olive oil
Blend to a smooth paste


Heat a large fry pan, add a splash of oil and the onions and fry until just starting to soften, then add the garlic, anchovy paste and fry for 1 minute, pour in the wine and allow to boil.

Add the tomatoes and cream to the pan place on a lid and simmer for 10-15 minutes

Toss in the capsicum strips and simmer without a lid for 5 minutes

Stir the cooked pasta through the sauce and serve with some crumbled fetta and a drizzle of pistu.

Anelli with a Rich Red Sugo & Basil Pistu