Piquant Bell Peppers Recipes

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
• Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

Steps:

• Heat oil in a large saucepan or in a flame-proof casserole that will hold all ingredients, including cooked spaghetti, and can go to the table. Add onions and cook over medium heat, stirring constantly, until soft but not brown.
• Add tomatoes. If using canned tomatoes, break up with a fork. Cook for 3 minutes. Add peppers and basil and cook over low heat, stirring frequently, for about 15 minutes, or until peppers are almost but not quite tender. Stir in olives and capers, cover and cook for 5 more minutes. Taste and season with salt and pepper if desired.
• Bring 4 quarts of water to a rolling boil and add 1 tablespoon salt. When water reboils, add pasta and stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil. Cook until pasta is al dente.
• Drain pasta and turn into the casserole with the sauce. Toss to mix and serve immediately, passing the Parmesan separately if desired.