Lintmacaroni met ansjovis en paprika

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(2 personen)

300 gr groene lintmacaroni
3 eetlepels pijnboompitten
3 eetlepels olijfolie
2 uitgeperste teentjes knoflook
1 rood pepertje in ringetjes, zaadjes verwijderd
30 gr fijngemaakte ansjovisfilets (blikje á 46 gr)
1 rode paprika in lange reepjes
4 eetlepels fijngesneden peterselie
zout, versgemalen zwarte peper
± 1 theelepel citroensap

Kook de macaroni in ruim water volgens de aanwijzingen op de verpakking
beetgaar en laat uitlekken.
Rooster de pijnboompitten in een droge koekenpan omscheppend goudbruin en stort
ze op een bord.
Bak de knoflook en de peperringetjes ± 2 minuten zachtjes In de
olie.
Voeg de ansjovisfilets en de paprika toe en bak ze omscheppend ± 3
minuten mee.
Schep de pijnboompitten en de peterselie erdoor en breng op smaak met zout,
peper en citroensap.
Schud de saus met de lintmacaroni om en warm alles nog ± 1 minuut door.