|InstructionsChar peppers over a gas burner set on high, turning frequently, until skin is blackened and blistered on all sides. Transfer to a bowl and cover tightly with plastic wrap; let stand 15 minutes.Meanwhile, in a small skillet, combine oil, pine nuts, anchovies and generous pinch pepper; heat over medium-high heat until oil begins to bubble, then remove from heat and set aside.
Rub skin off peppers (do not rinse under water); discard core and seeds. Cut peppers into 1/4-inch-wide matchsticks. In a medium bowl, combine peppers, capers and garlic. Add oil mixture and stir to combine. Cover bowl with plastic wrap and marinate, refrigerated, 2 hours.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta and transfer to a large serving bowl; add pepper mixture and toss to combine well. Adjust seasoning to taste. Serve immediately.
From La Cucina Italiana Magazine (www.LaCucinaItalianaMagazine.com)
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