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Orecchiette with fried peppers, anchovies & olives

Orecchiette with fried peppers, anchovies & olives

This dish by Sophie Gregson celebrates the bounty of the Italian summer. Don’t be tempted to increase the quantity of cherry tomatoes, the restrained use accents the sweetness of the peppers. 

4 out of 5 stars(5) Rate this recipe
HealthyLow in saturated fat
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 4 tbsp extra virgin olive oil
  • 1 red pepper, deseeded and cut into strips
  • 1 yellow pepper, deseeded and cut into strips
  • 350g orecchiette
  • 4 clove/s garlic, chopped
  • 6 anchovy fillets
  • 1 red chilli, finely chopped
  • 125g cherry tomatoes, halved
  • 2 tbsp nonpareille capers
  • 90g pitted black olives (or 120g stoned)
  • ½ x 25g pack flat leaf parsley, leaves chopped (reserve a few whole to serve)
  • Parmigiano Reggiano, grated, to serve (optional)


  1. Put 2 tbsp olive oil in a wide, lidded frying pan and add the peppers. Set over a high heat and sauté until the peppers begin to soften (about 5 minutes). Scrape them out onto a plate. Cook the orecchiette in plenty of salted boiling water according to pack instructions.

  2. Meanwhile, return to the sauce. Put the frying pan back on the hob and reduce the heat. Add the remaining 2 tbsp oil, the garlic, anchovies and chillies. Fry for 1-2 minutes, mashing the anchovies into the oil, until the garlic begins to colour. Add the cherry tomatoes. Cover and cook for a couple of minutes.

  3. Remove the lid, return the peppers to the pan and add the capers, olives and most of the parsley (reserving the whole leaves). Stir them in, then add a ladleful of the cooking water from the pan of pasta. Let it all simmer together for another 2-3 minutes.

  4. By now, the pasta should be al dente. Scoop out a mugful of the water and set aside, then drain the pasta. Tip into the frying pan and toss with the sauce, adding a slurp or two of the reserved cooking water to help the sauce coat the pasta lightly. Serve immediately, scattered with the remaining parsley leaves, plus the grated cheese, if liked.


Typical values per serving when made using specific products in recipe


2,157kJ/ 514kcals



Saturated Fat












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