Method

Step 1: Grill the peppers until the skin is charred all over. Leave until they are cool enough to handle.

Step 2: Remove the pepper skins with a small sharp knife. They should peel off easily. Cut in half, remove the cores, seeds and ribs, and pat dry.

Step 3: In a large bowl, combine the olives, parsley, anchovies and garlic with the capers, chillies, salt and pepper, and half the olive oil.

Step 4: Cook the pasta in boiling water until slightly undercooked, then drain. Transfer to the bowl of chopped ingredients and mix thoroughly. Season to taste.

Step 5: preheat the oven to 220°C/gas Mark 7.

Step 6: Brush a roasting tin with some of the remaining oil. Place the pepper halves in the tin and fill with your pasta mixture (if you’re using spaghetti, roll it around a fork as you do when you eat it). Sprinkle with the breadcrumbs and then drizzle over the remaining oil.

Step 7: Bake for about 10 minutes, until a light crust has formed. Serve hot.

Gastronomy Of Italy by Anna Del Conte (£30, Pavilion) is out now

Eat with:

Wine expert Jane Parkinson recommends the perfect pairing.

Askos Verdeca, Masseria Li Veli 2012, £95.94 for a case of six, armitwines.co.uk

This gorgeous white from Italy’s heel, Puglia, is made from local grape varieties verdeca and fiano. together they make a perky dry white that’s full of juicy pear flavours, and with its herbal twist the wine will pick up nicely on the olive, caper, garlic and chilli flavours.

Recipe: Peppers stuffed with pasta