Papardelle with peppers – anchovies – salsa

Ingredients for 4 servings:

• 2 medium-sized green peppers
• 1 bunch of parsley
• 8 basil leaves
• 6 anchovy fillets
• 160 ml olive oil
• salt and pepper
• 400 g pasta (papardelle)
• 6 pieces of red onion
• 2 sprigs rosemary
• 2 tbsp red wine
• 200 ml vegetable stock
• 2 bay leaves
• 200 g feta cheese or similar cream cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Salsa: Wash the bell peppers, remove the seeds, and chop them into pieces. Lightly wash the parsley and basil and chop them finely with a mincing knife. Puree the anchovy fillets with the finely chopped bell pepper and 160 ml of oil in a blender. Then add the parsley and basil, season with salt and pepper, and blend briefly again. Cook the papardelle in salted water. Peel the onions, halve them, and thinly slice them. Sauté them in a large pan with a little oil and deglaze with the wine. Add the stock, season the sauce with salt and pepper, and add the bay leaves and rosemary sprigs. Cover and simmer the onion sauce for about 8 minutes, then remove the bay leaves and rosemary sprigs. Drain the papardelle and toss with the sauce. Serve on a deep plate with the salsa and the feta cheese cut into very small cubes. Delicious on hot summer days.