theblaettlers.com

2 large red bell peppers,quartered lengthwise, deseeded
2 heads garlic, loose outer skins removed, top 1/4 cut off
1 bunch of Swiss chard (about 12-15 large leaves), whole
1 2oz tin anchovies in olive oil, drained, chopped fine
1/2 pound of angel hair pasta
1/2 cup white wine
olive oil
white pepper
crumbled feta or nice parmegiano reggiano for topping

Preheat oven to 400F.  Coat garlic heads in olive oil and place in foil-lined bread pan.  Cover with foil and bake at 400 for 40 minutes.

Preheat grill on high heat.

Put 4 qts of lightly salted water in large stockpot, bring to a boil.  This will take a while, in the meantime...

Lightly coat red bell pepper 1/4's in olive oil and roast on hot grill (medium-high) until color softens and has a little char, about 10-12 minutes, be careful not to allow flare-ups.  Transfer to bowl immediately after grilling and cover with lid or foil.  Allow peppers to steam themselves for 10-15 minutes in bowl.  After 15 minutes, remove cover and cut peppers into 1/4 wide inch strips.  Set aside.

Remove garlic from oven after 40 minutes.  Allow to cool slightly.  When cool, spoon out roasted garlic with small (baby) spoon.

Boil pasta in water for 4 minutes until al dente, scoop pasta from water and put in colander, rinse well under warm water, coat with a little olive oil.  Set aside.  Bring water to back to boil and put chard in to boil for 3 minutes.  Remove and rinse under cool water.

Cut stems from chard (compost them), chop the greens in 1/4 inch strips, across the leaf.  Set aside.

In large skillet, heat 2 T olive oil on med-high heat.  Add all or most of the roasted garlic and mash with wooden spoon/spatula.  Add anchovies, saute for a few minutes.  Add peppers and chopped chard.  Saute for a few minutes more.  Add white pepper to taste.  Deglaze pan with wine.  Cook down for another 5 minutes.  Toss in pasta, mixing well.

Serve immediately with crumbled feta or grated parmegiano.  (We had parmegiano, but I think feta would have been even better)