Pasta ai peperoni

Pasta with Bell Peppers

📝 Ingredients

• 500 g (1 lb) penne or other pasta of your choice
• 4-5 bell peppers
• 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

1. 1In 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.
2. 2Add 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.
3. 3Uncover 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.
4. 4In the meantime, you will have cooked the penne (or other pasta of your choice) in well salted water until very al dente.
5. 5Transfer 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.
6. 6Serve immediately.