Bucatini with Peppers and Anchovies
Bright, bold, and brimming with Mediterranean flair, Bucatini with Peppers and Anchovies is a simple yet flavor-packed pasta dish that celebrates the harmony of savory and sweet. Featuring tender bucatini coated in a velvety sauce of anchovy-infused olive oil, this recipe takes a vibrant turn with the addition of sautéed red and yellow bell peppers. Aromatic garlic, a kick of crushed red pepper flakes, and a sprinkle of fresh parsley elevate the flavors, while Parmesan cheese adds a creamy finish if desired. Ready in just 35 minutes, this easy weeknight pasta is the perfect combination of comfort and sophistication, bringing restaurant-quality Italian cooking straight to your table. Perfect for fans of bold flavors, it’s a must-try for anchovy lovers and anyone seeking a no-fuss, satisfying meal.
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Recipe Information
Ingredients
- 400 grams bucatini pasta
- 2 red bell pepper
- 1 yellow bell pepper
- 6 anchovy fillets
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped
- 50 grams grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the rest.
Slice the red and yellow bell peppers into thin strips. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the anchovy fillets and stir until they dissolve, about 2 minutes.
Add the minced garlic and crushed red pepper flakes to the skillet. Sauté for 1 minute, being careful not to burn the garlic.
Stir in the sliced bell peppers and cook until they soften, about 8–10 minutes. Season with salt and black pepper to taste.
Add the cooked bucatini to the skillet and toss to coat in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce and help it cling to the pasta.
Remove the skillet from the heat and stir in the chopped parsley. Taste and adjust seasoning as necessary.
Serve immediately, garnished with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.7 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 261 mg | 20% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
