Capers, olives and anchovies are the
Three Musketeers of Southern Italian cooking.
Serves 6
Capers,
olives and anchovies are the Three Musketeers of Southern Italian cooking. Here
they are mixed with tomatoes and pasta to stuff sweet bell peppers before
roasting. If the peppers are very large or if you want to make these part of an
antipasto and want smaller portions, cut the peppers in half lengthwise, scoop
out the seeds, and stuff each half for smaller individual servings.
1 large garlic clove, finely chopped
2 tablespoons extra-virgin olive oil
3 large ripe tomatoes, chopped
½ teaspoon dried oregano
1 (2-oz.) can anchovy fillets,
drained and chopped
2 tablespoons capers, rinsed and
drained
¼ cup chopped pitted imported black
olives
Freshly ground pepper
6 large red or yellow bell peppers
4 oz. ditalini, tubetti, or other
small pasta
1.
Preheat the oven to 375 degrees. Oil a baking dish just large enough to hold
the peppers upright, and bring a medium pot of salted water to a boil.
2.
In a large skillet, cook the garlic in the oil over medium heat for one minute
until softened. Stir in the tomatoes and oregano and cook, stirring
occasionally, until most of the liquid has evaporated, about five minutes.
Remove the pan from the heat and stir in the anchovies, capers, olives, and
salt and pepper to taste.
3.
Meanwhile, cut the tops off the peppers and set them aside. With a small sharp
knife, remove and discard the seeds and the white membranes from the insides.
4.
Add the pasta to the boiling water, stir and cook, stirring frequently, until
al dente. Drain well, then stir the pasta into the tomato sauce.
5.
Fill each pepper about three-quarters full with the pasta mixture. Place the
tops on them and arrange them in the baking dish. Pour 1 cup water around them.
6. Bake for 45 minutes, or until the peppers are tender when
pierced with a fork. Serve warm.