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Export 21 ingredients for grocery delivery
Step 1
Heat a large pot of water to boil for pasta, 6 quarts
Step 2
Preheat oven to 400˚F
Step 3
Line a baking sheet with parchment paper
Step 4
Cut tops off peppers about ¼ of the way down and reserve tops, then remove seeds and ribs, spray with cooking spray, and season with salt and pepper
Step 5
Arrange the peppers and tops on the baking sheet
Step 6
Roast the peppers about 20 minutes, then remove from oven
Step 7
Heat a large skillet with EVOO, 4 turns of the pan, over medium heat, stir in the anchovies and melt anchovies into oil, add the garlic, chili paste, sundried tomato paste, capers and olives, stir a minute or 2, then add the vermouth or wine, reduce a minute more and remove from heat
Step 8
Salt water and cook bucatini 1 minute less than directions for al dente
Step 9
Reserve about a half cup of cooking water, then drain
Step 10
Toss bucatini with sauce, starchy cooking water, herbs and half the cheese
Step 11
Remove from heat and allow mixture to cool slightly, until cool enough to handle
Step 12
Fill the peppers with pasta and top with a little more cheese in each pepper, place in oven 10 minutes more to melt cheese a bit and settle pasta
Step 13
To serve, place lids on peppers letting pasta peek out
Step 14
Serve extra bucatini around or alongside the peppers
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