Angel Hair Pasta with Red Pepper and Anchovy Sauce


4 red bell peppers
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
4 anchovies, mashed into a paste
16 ounces angel hair pasta (capellini)
Freshly grated Parmesan cheese


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.


4 servings

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