Mexican Pasta with Roasted Peppers and Anchovies

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened.

3. 3

   Add the minced garlic and cook for 1 minute until fragrant.

4. 4

   Stir in the smoked paprika and ground cumin, and cook for 30 seconds to release their flavors.

5. 5

   Add the chopped roasted poblano peppers and anchovy fillets to the skillet. Cook for 2-3 minutes, breaking up the anchovies so they melt into the sauce.

6. 6

   Add the cooked pasta to the skillet and toss to combine. If the mixture seems dry, add a splash of reserved pasta water.

7. 7

   Squeeze the juice of the lime over the pasta and toss again.

8. 8

   Remove from heat and sprinkle with chopped cilantro.

9. 9

   Serve immediately, garnished with extra cilantro and lime wedges if desired.