2 red bell peppers.
1 teaspoon balsamic vinegar.
1 pinch crushed red pepper flakes.
Sea salt to taste.
Freshly ground black pepper to taste.
Olive oil cooking spray.
2 cups [ 8 oz or 240 gm] broccoli florets.
1 tablespoon crushed fresh garlic.
12 ounces [ 360 gm ] penne or other sturdy pasta.
1 or 2 anchovy fillets [ optional ] chopped.
2 vine ripe tomatoes, seeded and diced.
2 teaspoons dried basil.
4 tablespoons freshly grated Parmesan cheese
Estimated time of cooking, under 30 minutes
Preheat the broiler. Place peppers on a broiling pan.
Broil, turning frequently, until skins blister and turn black.
Transfer the peppers to a bowl, cover with plastic wrap and set aside for 10 minutes.
To pell peppers, place under cool running water and peel away blistered skins.
Slice open and wash out seeds. Place the peppers in a food processor or blender.
Puree until smooth. Bring a large pot of salted water to a boil.
Add broccoli florets and cook for 1 minute.
Scoop out the broccoli with a slotted spoon and set aside.
Bring the water back to a boil.
Cook pasta until al dente, about 8 minutes
