3 tablespoons extra-virgin olive oil
3 large cloves garlic, sliced paper thin
6 Rizzoli brand or best-quality imported Italian or Spanish anchovy fillets in olive oil
3 tablespoons finely chopped fresh flat-leaf parsley
2 red bell peppers, trimmed, seeded, and cut lengthwise into strips 1/2-inch wide
2 yellow bell peppers, trimmed, seeded, and cut lengthwise into strips 1/2-inch wide
1 pound dried penne rigate, ziti, or other short, sturdy pasta
1/2 cup freshly shredded Pecorino Sardo or Pecorino Romano cheese
1. Put the olive oil and garlic in a large frying pan and place over medium-low heat. Saute, stirring from time to time, for 6 to 7 minutes, or until the garlic is softened but not browned. Stir in the anchovy fillets and 2 tablespoons of the parsley and saute briefly until the anchovies have dissolved into the oil.
2. Raise the heat to medium and add all of the bell peppers, stirring to coat them with the oil and anchovies. When the contents of the pan begin to sizzle, reduce the heat to low, cover, and cook for about 40 minutes, or until the vegetables are very tender. If the sauce is done before the pasta is cooked, turn off the heat and cover to keep warm.
3. While the sauce is cooking, bring a large pot of water to a rolling boil and salt generously. Add the pasta, stir to separate, and cook according to the manufacturer's instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.
4. Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly. Sprinkle in half of the pecorino and the remaining 1 tablespoon parsley and toss again, adding a splash or two of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to warmed shallow individual bowls. Sprinkle the remaining cheese on top and serve immediately.
Recipe reprinted with permission from Domenica Marchetti, author of The Glorious Pasta of Italy.