Great taste, great color, and very, very good. Something magical happens when you blend red peppers with anchovies – the distinct flavors meld and transform themselves into a new and wonderful taste. It’s a good idea to refrigerate the peppers for at least an hour before roasting them; the flesh stays firmer and doesn’t char as much.
To roast the peppers, place them under a broiler and broil, turning frequently, until well charred. Or roast them directly over the flames of a gas burner until well charred. Immediately place the charred peppers in a brown paper bag and seal. When the peppers are cool enough to handle, peel off the charred skin. Seed the peppers. Cut into 1-inch cubes.
In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and saute for 1 minute, until the garlic is golden. Add the cubed red peppers and salt and pepper to taste and cook for about 10 minutes, stirring occasionally. Add the anchovies. Puree the sauce in a food processor or blender and keep warm.
Meanwhile, cook the pasta according to the package directions. Drain well. Pour the sauce over the pasta and toss well. Serve at once, passing the cheese at the table.