- 8
Ingredients
- 4 large bell peppers, preferably a mix of green, red and yellow
- 1/2 cup extra virgin olive oil
- 1 1/2 tablespoons salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again and patted dry
- 1/2 cup tomato sauce (from a can)
- Fine sea salt
- 1/8 teaspoon red pepper flakes
- 1 pound spaghetti
Preparation
Step 1
Char peppers over a gas burner set on high, turning frequently, until skin is blackened and blistered on all sides. Transfer to a bowl and cover tightly with plastic wrap; let sit for 15 minutes.
Rub skin off peppers (do not rinse under water); discard core and seeds. Cut peppers into 1/3-inch dice.
In a large skillet, heat oil and capers over medium heat until oil begins to bubble. Add tomato sauce, bring to a gentle simmer and cook 3 minutes. Stir in peppers, 1/2 teaspoon salt and red pepper flakes. Continue to gently simmer, 20 minutes more.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and transfer pasta to a large serving bowl. Add sauce and stir to combine well. Adjust seasoning to taste. Serve immediately.