1Bring a large pot of salted water to the boil and cook the pasta until al dente; drain and place in a large bowl.
2Meanwhile, put the capsicums over a barbecue or griddle pan; cook until the skin has blistered and blackened. While they are cooking, add the zucchini sliced and grill on both sides. Transfer to a plate. Remove capsicums from the grill when blackened all over and transfer to a bowl, cover with plastic wrap; cool. Peel, then finely slice the flesh, discarding any seeds.
3In a hand blender or small food processor, blend the parsley, anchovy fillets, oil and vinegar until well combined. Spoon over the pasta and toss to just combine.
4Add the zucchini, red capsicum and rocket, gently stir to combine. To serve, top with the soft boiled eggs.
TIP: For softer eggs, simmer for 3 mins, and for 5 mins for firm.
Recipe & Photo: John Paul Urizar/Bauersyndication.com.au