Pasta Stuffed Peppers Recipe
Ingredients
- salt
- 1 large garlic clove, finely chopped
- 2 tablespoons extra-virgin olive oil
- 3 large ripe tomatoes, chopped
- 1/2 teaspoon dried oregano
- 1 (2-ounce) can anchovy fillets, drained and chopped (can be omitted to keep the dish entirely vegetarian)
- 2 tablespoons capers, rinsed and drained
- 1/4 cup pitted imported black olives, chopped
- freshly ground black pepper
- 6 large red or yellow bell peppers
- 4 ounces ditalini, tubetti, or other small pasta
- 1 cup water
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