Garlic Sauce with Anchovies and Peppers

Try this delicious pasta dish:

Cut the garlic bulbs, remove the peel from the cloves. Put in the milk, simmer on low heat with the lid closed until soft, about 30 min.

Put the anchovies in cold water and boil for half an hour, when salted, dab the fillets in oil only on kitchen roll. Preheat electric ovens to the highest setting.

Place the peppers on the tray in the oven. Bake until skin blisters and burns in places – this is important so that the sugar in the flesh of the peppers caramelizes a tiny bit. Skin, slice and seed the peppers. Cut into strips, baste with 1 tbsp olive oil, turn over and keep warm.

Place a pasta bowl in the turned off stove and preheat. Finely chop the anchovies and add to the garlic cloves form. Stir and mash everything on low heat with a fork until you get a kind of paste – seasoning with salt is not necessary because of the anchovy fillets.

Cook the pasta in boiling water. Remove the sauce pot from the fire and let the butter melt in the quantity. Mix the drained, still wet pasta with the sauce in the baking dish, decorate with strips of paprika and bring to the table.

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