Pasta with Caramelized Peppers, Anchovies, and Ricotta

1. Cook Pasta

Bring a large pot of salted water to a rolling boil and cook 12 ounces of short pasta according to the package instructions until al dente. Drain the pasta, reserving a cup of the pasta water for later use.

2. Prepare Anchovy Base

Warm 3 tablespoons of extra-virgin olive oil in a large sauté pan over medium heat. Add 8 to 10 chopped anchovy fillets and a couple of large rosemary sprigs, stirring for about a minute until the anchovies begin to break down and merge into the oil.

3. Add Garlic and Red Pepper Flakes

Add 6 smashed and peeled garlic cloves and a generous pinch of red-pepper flakes to the pan. Cook for another 1 to 2 minutes, just until the garlic is fragrant.

4. Caramelize Peppers

Introduce 2 thinly sliced sweet bell peppers to the pan and season with a pinch of kosher salt. Stir occasionally and cook for 10 to 15 minutes until the peppers are softened and caramelized.

5. Deglaze and Thicken Sauce

Pour in 2 tablespoons of dry wine or water to deglaze the pan, scraping up any browned bits. Add a tablespoon of unsalted butter and stir until it's melted and the sauce is slightly thickened.

6. Combine Pasta and Ricotta

In a large serving bowl, combine 1/2 cup of fresh ricotta with thinly sliced scallions, and season with freshly ground black pepper to taste.

7. Mix Pasta with Peppers and Herbs

Add the cooked pasta to the ricotta mixture along with a splash of the reserved pasta water. Fold in the caramelized bell pepper mixture and 1/4 cup of finely chopped fresh mint, gently mixing to distribute the flavors.

8. Garnish and Serve

Plate the pasta and finish each serving with a dollop of ricotta, a drizzle of olive oil, and torn mint or basil leaves. Optionally, add a sprinkle of freshly grated Parmesan.