- Salt
- 1 large garlic clove, finely chopped
- 2 tablespoons extra-virgin olive oil
- 3 large ripe tomatoes, chopped
- 1/2 teaspoon dried oregano
- 1 (2-ounce) can anchovy fillets, drained and chopped
- 2 tablespoons capers, rinsed and drained
- 1/4 cup chopped pitted imported black olives
- Freshly ground pepper
- 6 large red or yellow bell peppers
- 4 ounces ditalini, tubetti, or other small pasta
- 1 cup water
- Preheat the oven to 375°F. Oil a baking dish just large enough to hold the peppers upright.
- Bring a medium pot of salted water to a boil.
- In a large skillet, cook the garlic in the oil over medium heat for 1 minute until softened. Stir in the tomatoes and oregano and cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes.
- Remove the pan from the heat and stir in the anchovies, capers, olives, and salt and pepper to taste.
- Meanwhile, cut the tops off the peppers and set them aside. With a small sharp knife, remove and discard the seeds and the white membranes from the insides.
- Add the pasta to the boiling water, stir, and cook, stirring frequently, until al dente. Drain well, then stir the pasta into the tomato sauce.
- Fill each pepper about three-quarters full with the pasta mixture.
- Place the tops on them and arrange them in the baking dish. Pour the water around them.
- Bake for 45 minutes, or until the peppers are tender when pierced with a fork. Serve warm.