Pasta Provencal

Yield:	6 Servings
Categories:

1		Jar; (7 oz.) roasted red peppers, drained and cut into 1/2-inch strips
1	cn	(2 oz.) anchovy fillets; drained and chopped fine
1/3	c	Extra-virgin olive oil
1/4	c	Chopped fresh parsley
2	tb	Capers; chopped
2	ts	Minced garlic
1/2	ts	Freshly ground pepper
1/4	ts	Salt
1/4	ts	Red pepper flakes
1	lb	Radiatore or fusilli
1/4	c	Freshly shaved Parmesan cheese;, (2 1/2 oz.)
1/4	c	Toasted pine nuts; (pignoli)