Method

Step 1: Roast the Bell Peppers

Preheat your oven to 400°F (200°C).

Place the bell peppers on a baking tray and roast them for 20 minutes, turning halfway through, until the skin is charred and blistered.

Transfer the roasted peppers to a bowl and cover with a plate or plastic wrap for 10 minutes. This helps loosen the skin.

Peel the peppers, remove the seeds, and chop them coarsely.

Step 2: Prepare the Sauce

Heat the olive oil in a medium saucepan over medium heat.

Add the minced garlic and anchovy fillets, stirring until the anchovies dissolve into the oil (about 1-2 minutes).

Toss in the cherry tomatoes and chili flakes, cooking until the tomatoes soften and release their juices.

Blend the roasted peppers until smooth in a blender or food processor. Pour the purée into the saucepan.

Season with salt and black pepper, then simmer on low heat for 10 minutes. Add torn basil leaves right before turning off the heat.

Step 3: Cook the Spaghetti

Bring a large pot of salted water to a boil.

Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Step 4: Combine and Serve

Add the drained spaghetti to the saucepan with the roasted pepper sauce.

Toss the pasta gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.

Serve hot, garnished with additional basil leaves and a drizzle of olive oil.

Variations, Tips, and Substitutions

Variations:

Add cooked shrimp or sautéed chicken strips for extra protein.

Sprinkle grated Parmesan or Pecorino Romano for a cheesy finish.

Tips:

Use jarred roasted peppers to save time.

Toss the spaghetti with the sauce immediately to prevent it from sticking together.

Substitutions:

Replace anchovies with capers for a vegetarian-friendly option.

Use gluten-free spaghetti for a gluten-free version.