If using fresh bell peppers start by roasting them on a hot cast iron plate or under the broiler until charred all over. Transfer to a bowl and cover with a lid or tea towel until cool enough to handle. Peel the peppers (discarding the skins, core and seeds) and transfer to a blender or food processor. Add the red wine vinegar, smoked paprika if using, a pinch of salt and a drizzle of olive oil or water. Process until smooth.
6 red bell peppers, 1 Tbsp red wine vinegar, 1-2 tsp smoked paprika
Preheat a large skillet over medium heat and sauté the onion in a light drizzle of olive oil until nicely golden all over. Stir in the garlic and cook just until fragrant taking care not to burn it (aprox.30 seconds or so).
1 yellow onion, 5 cloves garlic
Stir in the capers and chili flakes then add the tomato paste. Stir well until everything is incorporated and you can smell the different aromas. Pour in the blended roasted pepper sauce, combine everything well and let the sauce bubble a minute or two. Season to taste with salt and pepper and adjust the tanginess level with more red wine vinegar if desired. Remove from heat.
6 red bell peppers, 3 Tbsp capers, 1/3 cup tomato paste, salt + pepper, 1 pinch red chili flakes
Meanwhile have a large pot of boiling water going and season generously with salt. Cook 3/4 lb of bucatini noodles until al dente (to the tooth).
3/4 lb bucatini pasta
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.
3/4 lb bucatini pasta