Recipe of the Week – Anchovies & Roasted Red Pepper Pasta
This past weekend one of our dearest friends turned 50 so we threw a surprise party for her. She is Italian and I had the chutzpah to prepare my favorite pasta dish for her and a bunch of other Italian friends even though I can’t claim any Italian heritage. Luckily it was a hit. I have been making Anchovy and Roasted Red Pepper Pasta for almost 20 years and I think it is the reason that Arié married me! The kids now love it too. I discovered recently that it pairs fabulously with Twelfth Night Sauvignon Blanc so Cheers and Buon Appetito!
Anchovies and Roasted Red Pepper Pasta
6 red bell peppers
½ cup olive oil
5-6 medium garlic cloves finely chopped
3 2-oz cans anchovy fillets
¾ cup chopped fresh parsley
Grated parmesan cheese
Cracked black pepper
12 oz spaghetti or linguine
Cut the peppers in half lengthwise, remove seeds and stems and place on a baking sheet skin side up. Roast under the broiler for about 12-15 minutes until the skins are blistering and starting to blacken. Cool and then peel off the skins. Cut the roasted peppers into ¼ inch strips.
In a large skillet, heat the oil over moderate to high heat. Throw in the oil from the anchovy cans as well to add flavor. Add the garlic and sauté for 1 minute. Add the anchovies and mash them with a spoon into the oil. Add the peppers and sauté another 2 minutes.
Toss in the parsley and stir briefly. Serve over cooked pasta with plenty of parmesan cheese and cracked black pepper.