Peperoni Arrostiti all'Acciughe (Roast Peppers with Anchovies)

Okay, so major fail on my part on the whole "I'm gonna post more often this summer" thing. Turns out my summer didn't have as much free time as I thought it would, and I kept forgetting to take pictures when I cooked. But as a nice break from studying bacteria, viruses, and parasites (second year has started off at a grueling pace), I thought I'd post this recipe, because it's really easy and delicious.

I have to say that fall is my favorite season because I have a thing for squash, cold air, fire-colored trees, and the smell of wood smoke. I also associate fall with beginnings - it's the start of the academic year, and I'm always doing really cool (read "disgusting") stuff and haven't gotten burnt out with it yet. That being said, the produce at the end of summer is without parallel. Cherry tomatoes, summer squash, berries of various sorts, etc. etc.

This recipe is the perfect thing for an end-of-summer antipasto, or, if you choose to add the fish, main course for those who don't have a whole lot of time on their hands. The peppers can be used for any number of things, and are light-years better than the canned roasted peppers you can get at the grocery store.