After seeing this episode, my sister and I would get together and cook up this dish; it usually happened over two days, as one of us would usually bake the peppers a day before to begin the process of removing the skins.
But the recipe is fairly straightforward:
Ingredients:
5 large red peppers
2 cloves garlic
4 tablespoons extra virgin olive oil
2 tablespoons capers (preferably those preserved in salt & washed well)
500 grams (about 1 pound) penne pasta
Chopped parsley
Take 5 red peppers and remove the skins; you can do this by baking them for about an hour on a pan in the oven, letting them cool a bit, then removing the skins - you can of course leave the skins on if you wish. Then you chop the peppers into strips. Place 4 tablespoons of olive oil into a heavy saute pan , heat it up a bit, and then add 2 cloves of garlic. Cook gently, but do not let the garlic take on too much color. (I am copying directly from the recipe from here on). Add the pepppers and cook, stirring until they soften and taken on a very glossy color. Let this simmer gently until the peppers are very soft and lightly brown at the edges. Add the capers and when you are ready to serve, add chopped parsley.
Cook the pasta in boiling water until "al dente". Drain and serve with the pepper sauce over the pasta. Accompany with parmesan cheese (or romano, which we prefer!).
I made this a couple of nights ago and I have a new fan; my adventurous husband! He turned down a nice meal in a restaurant to stay home and try this dish, I had raved about it so; and he was not disappointed.
