Pasta ai peperoni
Pasta with Bell Peppers
Ingredients
- 500g (1 lb) penne or other pasta of your choice
- 4-5 bell peppers trimmed and sliced into strips
- 1-2 cloves garlic peeled and slightly crushed
- a few parsley sprigs stems removed and finely minced
- 3-4 anchovy fillets
- a handful of capers, rinsed
- olive oil
- salt
Instructions
- In a large skillet or sauté pan, sauté the garlic very garlic in abundant olive oil until it is just beginning to brown. Discard the garlic.
- Add the sliced bell pepper and a good pinch of salt, turn them in the oil. Cover and let the peppers simmer for about 10 minutes, until nearly tender, stirring from time to time.
- Uncover and add the parsley, along with the capers and anchovy fillets. Continue simmering uncovered for another minute or two. The mixture should glisten beautifully. If not, add a bit more olive oil. Turn off the heat if need be until the pasta is done.
- In the meantime, you will have cooked the penne (or other pasta of your choice) in well salted water until very al dente.
- Transfer the cooked pasta to the pan along with a ladleful of the pasta water and toss until the pasta is well coated with the sauce and any excess water has evaporated.
- Serve immediately.