Ditalini: 500gr - 15pz

The recipe:
Ditalini whit pepper
Ingredients to serve 4
Ditalini 350gr
Pepper 1
Anchovie in salt 2
Chopped parsley to taste
Aglio 1 clove
Extra Virgin Olive Oil 3 tbsp
Salt to taste

Wash the salt away from the anchovies and chop them. Wash the pepper, take the seeds and core out and dice it.
Boil plenty of salted water and cook the ditalini al dente.
While the pasta is cooking, heat the oil in a saucepan and cook the peeled, whole clove of garlic until golden, take the pan away from the heat and add the anchovies, with a fork break them up until they melt. Put the pan back on the heat and add the pepper, cook for ten minutes. Mix everything together with the drained ditalini, garnish with parsley and serve hot.