Linguine with Sweet Italian Peppers

Name: Linguine with Sweet Italian Peppers
Yield: Serves 4 servings
Cuisine: American
Ingredients: 3 1/3 cups durum wheat semolina (about 400 grams); 3-4 sweet Italian long peppers (such as Corno di Toro), assorted colors; as needed Extra virgin olive oil,; 4 anchovy fillets in oil; as needed Fresh rosemary,; 2 garlic cloves; as needed Fresh parsley,; as needed Crushed red pepper flakes,

Tony Mazzanobile @tonyliebt_kocht

The Slow Food Presidia is dedicated to the long pepper, known in the Carmagnola area as Corno di Bue. This pepper has beautiful colors (bright yellow or vibrant red) and a very elongated, conical shape (over 8 inches) with three or four lobes. It is grown on flat, silty, and sandy soils. Sowing takes place from late December to early April; transplanting under tunnels begins in early February, while open field planting waits until May. Fertilization is mainly organic (cow manure). Harvesting is done by hand, using a shoulder bag, starting at the end of July. The Corno di Carmagnola pepper (from the province of Turin) has a sweet flavor and thick, firm, meaty flesh that improves with storage. Experts recommend enjoying it raw, dipped in good extra virgin olive oil, or with bagna cauda, but it’s also delicious roasted in the oven or charred over a flame, as the skin peels off easily.

Tony Mazzanobile @tonyliebt_kocht

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Ingredients

Serves 4 servings

3 1/3 cupsdurum wheat semolina (about 400 grams)
3-4sweet Italian long peppers (such as Corno di Toro), assorted colors
as neededExtra virgin olive oil,
4anchovy fillets in oil
as neededFresh rosemary,
2garlic cloves
as neededFresh parsley,
as neededCrushed red pepper flakes,

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Steps

1

Cut the peppers into thin strips lengthwise after removing the seeds. In a hot skillet, add about 2 tablespoons of olive oil, one garlic clove, and a few sprigs of rosemary. Add salt and sauté the peppers over high heat until they are soft. Remove the garlic and rosemary, then add finely chopped parsley and mix well. Set aside. Meanwhile, cook the linguine.
2

In the same skillet (which you’ll use to finish the pasta), add about 2 tablespoons of olive oil, 4 anchovy fillets in oil, one garlic clove, some crushed red pepper flakes, and a few parsley stems. Melt the anchovies over low heat, adding a few tablespoons of pasta cooking water as needed. Remove the garlic and parsley stems.
3

A couple of minutes before the pasta is done, transfer it to the hot skillet with the melted anchovies. Sauté for 1 minute, then add the peppers and continue cooking, adding pasta water as needed. When the pasta is cooked, drizzle with a little raw olive oil and toss to combine.
4

Plate the pasta and finish with a drizzle of raw olive oil.