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1
Put a large pot of salted water on to boil.
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2
Drain the roasted peppers, reserving 1/3 cup of the brine.
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3
Slice them crosswise into thin strips, about 1/8 inch wide and 3 inches long.
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4
Puree the olives in a food processor with 1/2 cup of the olive oil, pulsing them to a paste; scrape into a small dish.
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5
Plunge the pasta into the boiling water 5 minutes before you start the sauce.
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6
Pour 1/4 cup of the olive oil into a big skillet, scatter the garlic slices in the oil, and set over medium heat.
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7
Cook for 1 1/2 to 2 minutes, shaking the pan now and then, until the garlic is just sizzling.
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8
Drop the peperoncino into a hot spot; let it toast for a minute, then stir it in with the garlic.
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9
Scrape the olive paste onto a hot spot.
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10
Spread it out, let it cook for a minute to caramelize lightly, then stir in with the garlic around the pan.
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11
Drop the roasted pepper strips in the center, spread them out, and let them start to sizzle and fry, about a minute.
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12
Spill the reserved pepper brine into the skillet, stir everything together, raise the heat slightly, and bring the brine to boiling.
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13
Let it bubble and evaporate, shaking the pan and stirring until the brine is gone and the vegetables start to sizzle and caramelize once again.
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14
Ladle in 3 cups of boiling pasta water.
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15
Stir and cook the skillet sauce rapidly for 3 or 4 minutes (while the pasta is cooking).
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16
Reduce the liquid by a third or so, then taste the sauce and add salt as needed.
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17
Keep at a low simmer until the pasta is ready.
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18
When the pasta is done almost al dente, scoop it up and into the skillet to finish cooking, adjusting with more pasta water or reducing the liquid as necessary.
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19
Add the parsley during the initial tossing; off the heat, toss in the cheese and a tablespoon of olive oil just before serving.
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20
Campanelle
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21
Lumache
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22
Rigatini
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23
Radiatori
