Jono & Jules do food & wine

Inspiration for evenings when you’re feeling uninspired. Ready in 10 minutes.

Wine Suggestion: A southern Italian red, especially those from Mt Etna and surrounds if you can as they tend to have both warm to match the roasted red peppers and a savouriness to comliment the umami anchovies. For us the Gulfi Cerasuolo di Vittoria, and Nero d’Avola – Frappato blend. Fragrant, silky and with a deep core of earthy red fruits; one of those wines that is both effortless and yet demanding of attention.

Red pepper & anchovy spaghetti – serves 3

• 300g spaghetti
• 3 tbsp olive oil, plus a bit extra to drizzle
• 4 garlic cloves, sliced
• 8 anchovies, from a jar of tin of anchovies in olive oil
• 1 tsp chilli flakes
• 300g jar roasted red peppers, drained and sliced
• 1 tbsp tomato purée
• a handful of basil leaves, finely sliced

Bring a large pot of water to the boil and add lots of salt. Add the spaghetti and cook for 1 minute less than the timings on the pack.

Meanwhile, put the olive oil, garlic and anchovies into a large, deep frying pan and cook over a medium heat for a minute or until the oil is hot and the garlic has started to sizzle.

Add the peppers and tomato purée and stir well. Continue to cook until the spaghetti is ready, adding a ladle of the pasta cooking water to make a sauce.

When the spaghetti is ready, use tongs to transfer it to the sauce, you can add a little more water to get the right saucy consistency if you need. Cook for another 30 seconds, tossing to coat, then remove from the heat and stir through the basil. Serve drizzled with some extra olive oil.

(Original recipe from BBC Good Food)