Penne with Roasted Peppers

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1 1/2 pounds bell peppers (red, yellow, orange or a combination)1/4 cup plus 3 tablespoons extra-virgin olive oil7 tablespoons pine nuts

3 flat anchovy fillets, coarsely chopped

Freshly ground black pepper

3 tablespoons capers, preferably salt-packed, rinsed, soaked in cold water for 10 minutes, then rinsed again and roughly chopped

1 garlic clove, gently smashed and peeled

Fine sea salt

1 pound penne

All about capers
This tiny buds pack a ton of flavor.
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 (

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