This layered and flavorful pasta comes from Melissa Clark in NYTimes Cooking. Using anchovies to create the starting layer and ricotta to finish the final layer, everything in between gives this dish a great deal of depth.

For this you’ll need: 3-5 Tbs olive oil, 8-9 anchovy fillets (chopped), 5-6 garlic cloves (crushed and chopped), 2 sprigs fresh rosemary, 1/2 tsp red pepper flakes, x2 red bell peppers (cored and thinly sliced), 1/2 cup white wine, 2 scallions (chopped), 1/4 cup ricotta, 1/2 lb pasta (we used penne), 1 Tbsp butter, 1 Tbsp lemon juice, 1/3 cup fresh basil (chopped), salt and pepper.

Start a large pot of salted water on to boil over high heat.

In a large skillet heat 3 Tbs olive oil over medium heat. Add anchovies, rosemary and red pepper flakes. Stir well until just starting to break up – about 2 mins. Add garlic and stir well until just beginning to brown – about 2 mins more.

Add another 1-2 Tbsp olive oil if needed and then add the red peppers and stir well to coat and combine. Add a pinch of salt and allow to cook, stirring often, until peppers are browning and softening – about 10-15 mins. Remove the rosemary springs here if they are still in tact.

Meanwhile – add the ricotta to a large serving bowl and mix in the scallions and a good grinding of pepper with a wooden spoon.

Add your pasta to the (now) boiling water and cook to al dente (usually around 8 mins).

Add the wine to the peppers and turn up the heat to high. Stir well, scraping everything from the bottom of the pan. Add butter and lemon juice and cook until the wine has reduced and the butter/lemon sauce has thickened. Turn off the heat.

Drain the pasta, reserving about a cup of the cooking water, and add it directly to the bowl with the ricotta and scallions and mix well – coating all of the pasta. Add in the fresh basil and combine again. Lastly, add in the peppers with all of the cooking juices and stir well again. Add a little pasta water to loosen the sauce up a little – use your judgement adding just a bit at a time.

Serve with grated parmesan.

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