Active Time

　　20 min

　　Total Time

　　40 min

　　

Ingredients

Makes 4 (main course) servings

　　2 tablespoons olive oil

　　3 yellow, red, or orange bell peppers, cut lengthwise into 1/4-inch-thick strips

　　1 large onion, cut lengthwise into 1/4-inch-thick slices

　　2 garlic cloves, minced

　　3 anchovy fillets, rinsed and chopped

　　3 tablespoons capers, rinsed and chopped

　　1 teaspoon white-wine vinegar

　　12 oz dried penne (preferably ridged)

　　1/4 cup chopped fresh basil

　　Accompaniment: grated parmesan

　　

Step 1

Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then add bell peppers, onion, garlic, and anchovy. Lower heat to moderately low and cook, covered, stirring occasionally, until vegetables are very tender and lightly browned, 15 to 20 minutes. Stir in capers and vinegar.

　　

Step 2

Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup cooking water. Add pasta to pepper mixture and toss, adding enough cooking water for sauce to coat pasta. Season with salt and pepper and toss with basil.