Procedure

The recipe for pasta with Sicilian peppers is very simple. First wash and clean the peppers, removing the stalk and then removing the seeds and the white and stringy parts inside. Cut the peppers into pieces and then into thin strips or cubes. Clean and slice very thinly the onion. Wash the tomatoes and cut them in half. Instead of tomatoes you can also use a little tomato paste, as you see in VIDEO TUTORIAL.

Brown the onion in extra virgin olive oil and a little water, over low heat, so that the onion withers and browns without burning. When the onion is well browned, Add the anchovies and dissolve them in the hot oil. Then, add the peppers and sauté them over high heat until they are well greased with oil. Add the tomatoes and blend with the dry white wine. If you use tomato paste, add it to the onions before the peppers.

Cook covered over medium heat for 15 minutes, then I'd take the lid off, add chopped capers, salt and sauté over a high heat for 2-3 minutes. The peppers must remain crispy. Add the broken basil by hand and a little black pepper.

Boil the pasta in abundant salted water and drain it by putting aside a little cooking water. Skip the pasta with the pepper sauce over high heat, adding a little cooking water. The pasta with Sicilian peppers is yummy in vegetarian/vegan version, also with the addition of a little fried bread in a little extra virgin olive oil. You can use both breadcrumbs, both chopped homemade bread. But if you want you can complete the dish with a little ricotta baked or grated Sicilian pecorino, To stay on the island, or parmigiano Reggiano. Bon appétit!