Instructions: 1. Cook pasta in plenty of boiling water until al dente.

2. Heat a heavy-based pan and lightly toast the pinenuts. Remove from pan and set aside. If there is any oil with the tomatoes, then heat in pan. If not, then heat 1 tablespoon extra virgin olive oil. Add capsicum and cook until tender.

3. Stir in anchovies, pinenuts and tomatoes and heat through. Drain pasta and place in serving bowl. Add tomato and pinenut sauce and toss through.

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