Ziti with Tomatoes and Roasted Bell Peppers (Zitie al Pomodoro e Pepperoni Arrostiti)
1 can (28 oz/796 ml) whole plum tomatoes
4 garlic cloves, chopped
1/2 tsp red pepper flakes
3 tbsp (45 ml) olive oil
2 red bell peppers, halved and seeded
3/4 lb (340 g) ziti, penne or other short pasta
2 tbsp small oregano leaves
2 tbsp pitted black olives, quartered
8 anchovy fillets, chopped (optional)
With the rack in the middle position, preheat the oven to 425°F (220°C).
In a large baking dish, combine the tomatoes, garlic and red pepper flakes. Top with the bell peppers, cut side down, and drizzle with the oil. Season with salt and pepper. Bake for 40 minutes or until the bell peppers are tender and the tomatoes have burst. Remove the bell peppers, let cool and remove their skins. Slice into strips.
In a large pot of salted boiling water, cook the pasta until very al dente. Drain. Return the pasta to the pot. Add the tomatoes and bell peppers. Cook over medium heat for 2 minutes, stirring to coat the pasta in the sauce. Adjust the seasoning. Continue cooking until the pasta is al dente.
Serve the pasta in bowls. Garnish with the oregano leaves, olives and anchovies, if desired.