FOR THE SAUCE
- 3 large bell peppers [ideally, 1 red, 1 yellow, and 1 green]
- 1 small clove garlic, minced [1/2 teaspoon]
- 2 scallions, whites minced, greens finely chopped
- 1/4 cup finely chopped fresh herbs [basil, oregano, parsley]
- 3 tablespoons capers [optional]
- 3 tablespoons white vinegar
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons chicken stock [optional]
- freshly ground pepper to taste
Bring at least 4 quarts of water to a boil in a large pot. Boil the penne 6 to 8 minutes, or until cooked but still al dente. Drain pasta in a colander and rinse well with cold water. Let drain.
To make the sauce, roast the peppers over a high flame or directly on a electric burner [set on high} until black and charred on all sides. If you like, you can saute the peppers, garlic and scallions in a pan with a little olive-oil. This method works well too. If you roasted the peppers, scrape the skin off the peppers using a paring knife if [rinse under cold water to remove any bits of charred skin]. Core and seed the peppers and cut into penne-sized pieces.
Combine the garlic, scallions, and herbs in a large bowl. Add the peppers, capers, vinegar, olive oil stock. Stir in the penne. Correct the seasoning and vinegar to taste.