• Ingredients: 14
  • Serves: 4
  • Prep: 20 min
  • Bake: 40 min

Penne with yellow peppers and capers with accompaniment: grated parmesan. To make this penne with yellow peppers and capers for 4 persons you will need 20 min for preaparation and 40 min for baking.


  • Accompaniment: grated parmesan

For succotash

  • 1 1/2 pounds fava beans, shelled, or 1 1/2 cups frozen lima beans, thawed
  • 2 large ears corn, kernels cut from cob
  • 1 large tomato, seeded, diced
  • 2 tbsps. chopped fresh Italian parsley
  • 1 tbsp. extra-virgin olive oil

For creamed corn

For poaching marrow

  • Garnish: watercress sprigs

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then add bell peppers, onion, garlic, and anchovy.

    For this step you will need

  2. Step 2 Lower heat to moderately low and cook, covered, stirring occasionally, until vegetables are very tender and lightly browned, 15 to 20 minutes.
  3. Step 3 Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup cooking water.
  4. Step 4 Add pasta to pepper mixture and toss, adding enough cooking water for sauce to coat pasta. Season with salt and pepper and toss with basil.

Nutrition information

Calories 414 Carbohydrates 70 g (23%)
Fat 9 g (13%) Protein 13 g (26%)
Saturated Fat 1 g (6%) Sodium 311 mg (13%)
Polyunsaturated Fat 1 g Fiber 5 g (20%)
Monounsaturated Fat 5 g Cholesterol 3 mg (1%)