Pasta with Anchovies and Olives

Ingredients

• 1 Shallot
• 2 Garlic cloves
• 80 g sun-dried tomatoes (in oil)
• 150 g green bell pepper halves
• 3 tbsp olive oil
• 400 g shell pasta
• Salt
• 3 sprigs parsley
• 5 leaves lemon balm
• 200 g anchovy fillets (in oil)
• 10 green olives
• 50 g parmesan (chunks)
• pepper (ground)

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Drain the sun-dried tomatoes and cut into pieces. Wash the bell pepper, halve it, remove seeds and flesh, then dice finely. Heat olive oil in a pan and sauté the shallot with garlic. Add the pepper and remove from heat. Cook pasta in plenty of salted water until al dente according to package directions.

2. 2.

   Wash parsley and lemon balm; pluck leaves from stems and finely chop. Remove anchovy fillets and mix them with olives and herbs into the onion mixture.

3. 3.

   Drain pasta and add it to the pan with remaining ingredients. Stir and reheat briefly.

4. 4.

   Grate parmesan into shavings with a grater.

5. 5.

   Season pasta with salt and pepper, garnish with parmesan shavings, and serve.