Penne with peppers and anchovies recipe
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Serves:     people
Notes from Anna
  • This delicious no-cook sauce for pasta is called ‘crudaiola’ in Italian. The name comes from ‘crudo’ meaning raw. It’s a zero-effort pasta dish that’s ready in minutes.
  • For best results make sure that you use top quality, juicy, ripe tomatoes and the freshest basil and oregano.


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  1. Bring a large pan of salted water to the boil.
  2. Put the capers in a small bowl and cover with water. Wash and halve the plum tomatoes. Peel and bash the garlic clove. Wash, deseed and finely chop the chilli. Wash and chop the oregano. Wash, deseed and finely dice the romano pepper.
  3. Drain the capers and finely chop together with the anchovy fillets.
  4. Put the tomatoes, yellow pepper, garlic, chilli and oregano in a large bowl with the chopped capers and anchovies. Drizzle with the olive oil, sprinkle with a little salt and tear the basil leaves into the bowl. Mix well to combine and set aside to marinate for 10 minutes.
  5. Meanwhile, cook the pasta according to packet instructions.
  6. Drain the pasta and toss into the sauce. Remove the garlic clove and serve immediately.

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