Spaghetti with anchovies and capsicum

Ingredients
2 tablespoons of olive oil
½ red capsicum, without seeds, finely chopped
½ yellow capsicum, without seeds, finely chopped
1 onion, finely chopped
200 g chopped tomatoes, from the can
2 cloves of garlic, finely chopped
60 ml red wine
60 ml white wine
1 handful of greens (basil, parsley, rosemary)
160 g Riso Scotti Rice Spaghetti
25 g anchovies, drained and finely chopped
½ chili pepper, without seeds, finely chopped
6 black olives, without seeds, chopped
1 tablespoon of capers, well drained
Salt
Black pepper, freshly ground
Fresh parsley, for garnishing

Instructions
Heat the oil in a pan and add the onions, capsicums, chili pepper, tomatoes and garlic. Cook at low heat, stirring frequently, for 10-12 minutes, until the vegetables soften.
Add the two types of wine, the greens and pepper and bring to boil. Cook slowly, without boiling, stirring occasionally, for another 10-12 minutes.
Meanwhile, boil the pasta according to the instructions on the pack, in lots of salted water. Drain them well and divide them into individual bowls.
Add the anchovies, capers and olives into the pan and stir for 1-2 minutes. Pour the sauce on top of the pasta and serve immediately, garnished with parsley leaves.

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