1. In a large frying pan on medium heat, add 1/4 cup of olive oil, onion, garlic and brown lightly, about 6 to 8 minutes; DO NOT BURN. 2. Add sweet yellow and red peppers, red hot pepper flakes and cook on medium heat for 10 minutes, stirring occasionally. 3. Chop pitted olives and add to frying pan and mix. 4. Add remaining 1/4 cup of olive oil, pancetta, cappicollo and cook on medium-high heat for another 8 to 10 minutes, stirring occasionally. 5. Add anchovies and chopped fresh parsley, stir well and cook on medium-high heat for 5 minutes longer. 6. Adjust seasonings to taste. 7. Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with water and bring to a rolling boil. 8. Add 2 tablespoons of olive oil and 1 tablespoon of salt. 9. Add dry pasta and cook according to package directions. 10. If using fresh pasta, cook for 6 to 8 minutes, el dente'. 11. Drain pasta well and transfer to a large mixing bowl. 12. Add cooked sauce in amounts to your liking and toss well to coat. 13. Sprinkle with freshly grated Parmigiano Reggiano cheese and toss lightly to coat. 14. Sprinkle each serving with chopped parsley. 15. Refrigerate any unused sauce in a container with lid. ---------------------------------------------------------------------------
Nutrition
Ingredients
