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● Spaghetti-Stuffed Peppers
These peperoni di Pulcinella are named for a Neapolitan Carnival character who is a glutton for pasta.
2 tablespoons extra-virgin olive oil, plus extra
2 yellow bell peppers
2 red bell peppers
1 clove garlic, minced
1 chili pepper, seeds and inner
white ribbing removed, minced
1 28-ounce can plum tomatoes, crushed
10 kalamata olives, pitted and halved
2 tablespoons capers, packed in salt, rinsed
2 anchovies, packed in salt, rinsed and chopped
4 sprigs parsley, chopped
salt and freshly ground pepper
1 pound spaghetti
Preheat the oven to 400°. Ligthly brush a baking sheet with olive oil and arrange the bell peppers on it. Transfer the bell peppers to the oven to roast for 10 minutes. Remove the bell peppers from the oven and set aside to cool. Slice them in 1⁄2 and discard the core and seeds. Place the bell pepper halves in a bowl, cover with plastic wrap and set aside. In a large skillet over medium heat, warm the olive oil. Add the garlic and chili pepper and sauté for 2 minutes. Add the plum tomatoes, olives, capers, anchovies and parsley. Season with salt and pepper and cook for another 10 minutes, or until the anchovies start to dissolve. (If the sauce seems too dry, add some warm water.) Set aside and keep warm. Meanwhile, bring a large pot of water to a boil. Add salt and the spaghetti and cook until al dente. Drain the spaghetti, transfer to the skillet with the sauce and toss well to coat. To serve, stuff the dressed pasta into the roasted peppers and serve. ● Serves 4
