Peanut Pasta with Anchovies and Peppers

Name: Peanut Pasta with Anchovies and Peppers
Yield: 4
Ingredients: 1 package of rigatone pasta; 1 can of anchovy fillets (60g); 1 can of tomato puree (350g); 1 tablespoon of capers (optional); oregano; pepper crumbs; 1 kg of peanuts; 1/2 cup of olive oil; 1/2 cup of small, pitted black olives; marjoram; 2 cloves of garlic; salt and pepper to taste

1
1 package of rigatone pasta
2
1 can of anchovy fillets (60g)
3
1 can of tomato puree (350g)
4
1 tablespoon of capers (optional)
5
oregano
6
pepper crumbs
7
1 kg of peanuts
8
1/2 cup of olive oil
9
1/2 cup of small, pitted black olives
10
marjoram
11
2 cloves of garlic
12
salt and pepper to taste

Ingredients

1
1 package of rigatone pasta
2
1 can of anchovy fillets (60g)
3
1 can of tomato puree (350g)
4
1 tablespoon of capers (optional)
5
oregano
6
pepper crumbs
7
1 kg of peanuts
8
1/2 cup of olive oil
9
1/2 cup of small, pitted black olives
10
marjoram
11
2 cloves of garlic
12
salt and pepper to taste

Directions

1
Roast the peanut shells over an open flame, and then carefully remove them with damp fingers
2
Heat 1/4 cup of olive oil in a pan and sauté 1 clove of garlic
3
Remove the garlic from the pan
4
Add tomato puree, marjoram, oregano, salt, and pepper to taste
5
Make another sauce by heating 1/4 cup of olive oil in a pan with mashed garlic and a handful of pepper crumbs
6
Add capers (optional), black olives, and anchovies
7
Cook until the anchovies are well broken down
8
Cook the pasta al dente, then mix it with tomato puree and finally with the anchovy sauce
9
Spread half of the mixture in a greased baking dish, add peanuts in the middle, and moisten with a little oil
10
Cover with the remaining pasta and sprinkle with more pepper crumbs
11
Bake in a moderate oven (170°C) for 30 minutes, or until the peanuts are soft
12
Serve 4 portions.