Pasta ai peperoni

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. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   In the meantime, you will have cooked the penne (or other pasta of your choice) in well salted water until very al dente.

5. 5

   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.

6. 6

   Serve immediately.