Cavatappi with Anchovies, Garlic, and Red Peppers

Following a recipe can sometimes feel like you’re on a mad voyage with a crazed captain determined to set your kitchen ablaze in a quest to capture that ephemeral, culinary white whale.

“Are you out of your mind?” I wanted to yell at Melissa Clark, whose Pasta with Caramelized Peppers and Anchovies inspired this particular dinner. “Put the anchovies in the hot oil first? Before the peppers?! And use a whole jar?” The spatter coated not just the whole pan, but the tea kettle next to it and my entire stove top. I was ready to jump overboard. But the resulting dinner had Craig aflutter, moaning “Oh my God” upon taking the first bite. As a person who makes pasta on a biweekly basis (in the two-times-a-week sense), this may be the most potently flavorful pasta I’ve ever drummed up in my kitchen.

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