INSTRUCTIONS
[The Breadcrumbs]
1. Preheat a skillet over medium heat with 1 tablespoon of olive oil.
2. Add the fennel seeds and toast until fragrant.
3. Stir in the panko bread crumbs until combine with the fennel and olive oil.
4. Continue cooking and stirring until golden brown to your liking.
5. Season with a pinch of salt flakes and set aside to cool.
[Make the Sauce]
6. If using fresh bell peppers start by roasting them on a hot cast iron plate or under the broiler until charred all over.
7. Transfer to a bowl and cover with a lid or tea towel until cool enough to handle.
8. Peel the peppers (discarding the skins, core and seeds) and transfer to a blender or food processor.
9. Add the red wine vinegar, smoked paprika if using, a pinch of salt and a drizzle of olive oil or water. Process until smooth.
[Finish]
10. Preheat a large skillet over medium heat and sautee the onion in a light drizzle of olive oil until nicely golden all over.
11. Stir in the garlic and cook just until fragrant taking care not to burn it (aprox.30 seconds or so).
12. Stir in the capers and chili flakes then add the tomato paste.
13. Stir well until everything is incorporated and you can smell the different aromas.
14. Pour in the blended roasted pepper sauce, combine everything well and let the sauce bubble a minute or two.
15. Season to taste with salt and pepper and adjust the tanginess level with more red wine vinegar if desired. Remove from heat.
16. Meanwhile have a large pot of boiling water going and season generously with salt. Cook ¾ lb of bucatini noodles until al dente (to the tooth).
17. Using a pair of kitchen tongs transfer the noodles straight into the sauce pan and toss to coat all over. Add a little bit of the pasta water to stretch out the sauce if need be. Serve hot with a good sprinkling of the crispy fennel breadcrumbs.
