For me, one of the most satisfying and joyous things about Summer is collecting fresh tomatoes from the garden each day. Grown with no chemicals or sprays. Watched closely from the time of planting. Smiled on by the warm Summer sun, they are best enjoyed fresh, in their natural state. Bursting with intense flavor. I add tomatoes to this dish uncooked to savor the various flavors of the different varieties used.
If you do not grow your tomatoes (get started!) you can roast them for 15-20 minutes in the oven then drizzle with a little olive oil and salt and pepper and you will achieve a lovely rich flavor.
This is a simple pasta made from ingredients that are readily available in the Summer months. I made this pasta sauce to serve with my home made Spinach and Thyme Fettuccine. I kept the pasta sauce ingredients simple to allow the flavor of my pasta to shine through.
Set the oven to 170 degrees and cook the quartered capsicums for 25 minutes
While the capsicum is cooking put a pan onto medium heat and toast the pine nuts for a few minutes. Remove from the heat as soon as they start to color. Set aside.
Set a pot of water to boil and add the pasta to cook once it is boiling. Remove and drain once cooked as desired.
Remove cooked capsicums from the oven and cut into strips
To a warm pan add the oil, garlic and anchovies and stir until fragrant.
After a few minutes add the capsicums and stir to coat
Add the drained pasta and stir through
Serve topped with the fresh tomatoes, thyme, the pinenuts, parmesan and seasoned with salt and pepper.
I used home grown capsicums and I never bother to removed the skin after baking them. You can do so if you wish to prior to slicing into strips Cook time in this recipe includes the time to bake the capsicums. you can reduce this by slicing and eating them fresh.