Peppers and anchovies pasta sauce
This dish is visually stunning.
The strongly flavoured ingredients make this seem like some sort of nightmare date dish. Somehow, though, the garlic, anchovies and capers all mellow out until you would hardly know they are there. So don't be tempted as I was to reduce the amounts!
Adapted from Marcella Cucina
3 tablespoons oil     cook until light gold   Shortly before serving, reheat gently
4 cloves garlic slice thinly
8 red and yellow peppers peel, slice thinly   cook slowly, uncovered, 45 minutes or until completely tender
pinch salt  
8 anchovy fillets pound to paste   stir in, cook 20 minutes over very low heat, so the anchovies dissolve
2 tablespoons capers
1/4 teaspoon crushed chilli  
120g spinach shred   Cook 3 minutes
2 tablespoons flat-leaf parsley chopped
1 tablespoons fine breadcrumbs  
4 tablespoons parmesan grated   Toss with pasta
Serves 3
Use black pasta, such as tonarelli al nero di seppia
Can be prepared several hours in advance, up to just before adding the spinach