-
1
Using sharp knife, poke small hole in bottom of each bell pepper.
-
2
Place on foil-lined baking sheet.
-
3
Peel garlic cloves and place in single layer on 10-inch piece of foil.
-
4
Drizzle garlic with the 1 t extra virgin olive oil; sprinkle with the 1/4 t salt.
-
5
Fold foil around garlic to totally encase and form a flat packet.
-
6
Place foil packet on baking sheet next to peppers.
-
7
Place under broiler so which tops of peppers and foil packet are 3 inches away from heat source.
-
8
Roast for 15 to 18 min, turning peppers and foil packet every 5 min till blisters form over entire skins of peppers.
-
9
Place peppers in a paper bag for 10 to 15 min to steam.
-
10
Remove and throw away stem, skin, and seeds.
-
11
Cut peppers into 1/2-inch strips.
-
12
In large pot of salted boiling water, cook pasta according to package directions.
-
13
Meanwhile, in large skillet over medium-low heat, heat the 1/2 c. extra virgin olive oil, butter, the 1 t salt, and black pepper.
-
14
Add in bell pepper strips and whole cloves of roasted garlic.
-
15
When pasta is al dente (slightly resistant to the bite), drain and add in to skillet.
-
16
Toss to coat pasta.
-
17
Serve immediately topped with sprig of fresh basil and parmesan cheese.
-
18
NOTES : Freshly roasted bell peppers and whole cloves of garlic make this simple pasta dish a flavor classic.
-
19
Make ahead tip: Roast bell peppers and garlic several hrs in advance; set aside till ready to cook pasta.
