Farfalle with bell peppers, leeks and anchovies
11.5 oz Barilla Farfalle
3.5 oz leek
2 small potatoes
1 oz anchovy fillet in oil
8.8 oz red bell pepper
2 tbsp extra virgin olive oil
2.8 oz soft part of a bread loaf
1 tsp aromatic herbs (marjoram)
1 clove garlic
Salt and pepper, to taste
In a pan, toast chunks of the soft bread with some oil and half garlic clove whole. When cool, remove the garlic and add the fresh aromatic herbs chopped.
In the same pan, heat up a ribbon of oil and sauté the bell peppers that you have previously cut in small regular cubes.
Julienne cut the leeks and braise in another pan with half garlic clove and extra virgin olive oil.
Add the potato in cubes, a little water and bring to boil.
Blend and add the anchovies.
Season with salt and pepper.
The sauce shall have fluid texture and full flavor.
In the meantime, cook the Farfalle in abundant salted water, drain when al dente and sauté in a pan with the bell peppers.
Plate with the leek and anchovy sauce on the bottom, the pasta with bell peppers over it and drizzle with the herb scented crunchy bread, and serve.