Peppers With Capers And Anchovies (Pasticcio di Dante)

• 1/2 cup olive oil
• 6 sweet peppers (any combination of red, yellow and green), seeded and cut lengthwise into slivers
• Freshly ground pepper to taste
• 2 tablespoons capers, drained
• 6 to 8 anchovies, drained and chopped

1. Preheat oven to 375 degrees.
2. Using a pan that can go both on the top of the stove and into the oven, heat the olive oil over medium heat.
3. Add the peppers and cook until limp.
4. Discard excess liquid, season with ground pepper and add the capers and anchovies.
5. Cook until the anchovies have dissolved into the mixture.
6. Place the pan in the oven and bake, uncovered, until the peppers look and smell roasted and have dried out a bit (about 20 minutes).
7. Be sure to turn them two or three times while they are cooking so that they do not burn.
8. Serve them warm or at room temperature with crusty French bread.

olive oil, sweet peppers, freshly ground pepper, capers, anchovies

Taken from cooking.nytimes.com/recipes/3491 (may not work)