CookTeaser

Serves 1

A CookTale

Once a week Cathie in her eternal pursuit not to gain weight, has an Artichoke for dinner, (with Mayo?). Rather than involving myself in cooking dinner for one, it gives me a weekly opportunity to enjoy pasta. The fridge held lovely Red Bell Peppers, the garden had fresh Oregano untouched by frost, Anchovies and Pine Nuts were in the pantry, so was a form of Penne with “big quills”, called Pennoni. My dinner was just what I looked forward to. So was Cathie’s.

INGREDIENTS

2 Ounces of Penne (use Pennoni if available)
1 Bell Pepper (the choice of color is yours)
4 Flat Anchovies (drained)
3 TB of salt-packed Capers (rinsed, soaked in Water for 10 minutes, rinsed again)
3 TB of Pine Nuts (lightly toasted)
1 Small Garlic Clove, smashed (optional)
1/4 cup of EVOO+ 1 TB
Sea or Kosher Salt & Black Pepper + 1 branch of Oregano Leaves

METHOD

1. Char the Pepper over a gas burner, turning frequently until the skin is blackened on all sides. Remove to a plastic or paper bag, close tightly & allow to steam until it cools down enough to handle. When it does, rub off the blackened skin, (do not rinse under water). Discard the core & seeds. Cut into 1/4″ wide matchsticks.

2. Heat a small skillet & add the 1/4 cup of EVOO, Anchovies, Pine Nuts & a generous sprinkling of Pepper. Heat until it begins to bubble, then remove & set aside.

3. In a large bowl combine the the Peppers, Capers, & (optional) Garlic. Add the EVOO, Anchovy mixture & gently stir it together to combine. Cover with plastic wrap & allow the Sauce to marinate in the fridge for at least 1 hour.

4. About 15 minutes before serving time, bring a pot of Salted Water to a boil. Add the Pasta & cook (following the time recommended on the box) until al dente. Drain & transfer to a large bowl. Remove the Sauce from the fridge & toss with the Oregano Leaves & Pasta to combine.

5. Adjust the seasonings to your taste, & plate.