|Making pasta at Sismano's Castle, Umbria|
Serve approx 1 pepper per person as a starter, scale up as needed. Don’t worry about making too much, they will definitely all get eaten.
Red peppers (My Mum uses the pointy peppers, and while they are definitely a bit sweeter, they don’t hold the other ingredients quite as snugly, which I think really helps with the cooking.)Smallish tomatoes - not as small as cherry tomatoes, I use medium sized vine tomatoes. Approx 1 and a half per pepper
Sliced garlic – approx 2 slices per pepper half
Anchovies (the kind that come in tins or jars) 1 per pepper half
Freshly ground black pepper
Preheat the oven to 180 C
Cut the peppers in half, through the stalk if possible (it looks prettier).
Carefully remove all seeds and white pithy bits, and arrange the pepper halves on an oven tray. Quarter the tomatoes and put two or three tomatoes into the middle of each pepper half. Add a couple of slices of garlic to the pepper halves, and one anchovy fillet. Pour approx half a teaspoon of olive oil into the centre of each pepper, and drizzle a little more over the tops (this is considerably less oil than in the original recipe).