I had no idea how many farms around here grew bell peppers until I noticed them EVERYWHERE on my long bike ride last Saturday. Seeing all those red peppers at their peak (and still on the plant!) gave me a strong urge to cook with them. This recipe is great for this time of year – comforting but not too rich, and since I adore capers, I loved it! Don’t let the inclusion of anchovies deter you – they just add another layer of flavor but you don’t really taste them.
2 cloves garlic, smashed
1 small red onion, finely chopped
3 red bell peppers, seeded and cut into thin (1/4-inch) slices
1 yellow bell pepper, seeded and cut into thin (1/4-inch) slices
1 teaspoon sweet Hungarian paprika
1/2 teaspoon salt, to taste
4 imported Italian anchovy fillets in olive oil, chopped
1 tablespoon capers, drained and coarsely chopped
1 tablespoon white wine vinegar
1 tablespoon minced flat-leaf parsley
13.25 oz whole wheat penne
Freshly grated Parmesan cheese (optional)
In a large skillet on medium heat, add the oil and garlic.
Meanwhile, in a large pot over medium-high heat, bring salted water to a boil.
Spoon about three-quarters of the sauce into the pasta and toss well to combine.