Hot Zucchini and Pepper Basil Sauce With Penne

• 1 1/2 pounds zucchini and yellow squash
• 4 large roasted red peppers, packed in water
• 2 large cloves garlic
• 2 tablespoons capers
• 2 teaspoons anchovy paste
• 1/4 to 1/2 teaspoon hot-pepper flakes
• 8 ounces penne
• 1 teaspoon olive oil
• A few sprigs basil, to yield 1/4 cup chopped
• Freshly ground black pepper to taste

1. Bring water to boil in a covered pot for penne.
2. Turn on broiler, and line the broiler pan with a double thickness of aluminum foil.
3. Scrub and trim the zucchini and yellow squash, and slice in half lengthwise.
4. Arrange on the foil-lined broiler pan, cut side up, and spray with nonstick pan spray.
5. Broil the squashes about 3 inches from the source of heat for about 15 minutes, until they are browned and softened.
6. Meanwhile, rinse the peppers and cut in fine julienne strips.
7. Chop the garlic, rinse the capers and combine the garlic, capers, anchovy paste and hot pepper flakes.
8. Cook the penne according to package directions.
9. Heat a small nonstick skillet until it is hot.
10. Reduce heat to medium high, and add the oil.
11. Quickly saute the garlic mixture.
12. Remove from heat, and stir in the julienned peppers.
13. Cut the squashes into thin strips, and add to the pepper mixture.
14. Wash, dry and cut the basil, and stir into pepper mixture.
15. Season with pepper.
16. Drain the penne, and top with the sauce.

zucchini, red peppers, garlic, capers, anchovy paste, hotpepper, penne, olive oil, basil, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8172 (may not work)