| 3 cups (2/3 lb.) imported penne | 3 large bell peppers (assorted colors) |
| 1 small clove garlic, minced | 2 scallions: whites minced, greens finely chopped |
| 1/4 cup finely chopped fresh herbs (see below) | 3 Tbs. capers |
| 3 Tbs. balsamic vinegar (or to taste) | 2 tsps. extra-virgin olive oil |
| 2 Tbs. chicken stock (optional) | salt, black pepper, and cayenne |
Bring at least 4 quarts lightly salted water to a boil in a large pot. Boil the penne for 6 to 8 minutes, or until cooked but still al dente. Drain the pasta in a colander and rinse well with cold water.
To make the sauce, roast the peppers over a high flame or directly on an electric burner (set on high) until black and charred on all sides. Transfer to a bowl, cover, and let cool. Scrape the skin off the peppers using a paring knife. Rinse under cold water if necessary to remove any bits of charred skin. Core and seed the peppers and cut into penne-sized pieces.
Combine the garlic, scallions, and herbs in a large bowl. Add the peppers, capers, vinegar, olive oil, stock (if used), salt, pepper, and cayenne. Stir in the penne. Correct the seasoning, adding salt and vinegar to taste. Garnish with extra sprigs of fresh herbs.
12/19/94 - Excellent! Fussy to get peppers done - takes a while. Used 1 pound pasta, 3 scallions, and the juice from the peppers. Be careful of the cayenne - used too much.