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1
Place the peppers directly on the racks in a preheated 500F oven for about 20 minutes, turning 2 or 3 times to get all sides evenly charred.
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2
Cover the bottom of the oven with aluminum foil to catch any drips in case a pepper splits open.
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3
Peppers should be roasted until their skins are charred (black and blistered).
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4
When the peppers are all charred, put them immediately into a covered bowl.
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5
Allowing the peppers to cool down in their own steam makes them easy to peel.
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6
When the peppers are cool enough to handle comfortably, peel off the skins.
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7
They should flake off in large pieces.
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8
Don't worry about removing every little fleck of blackened skin though, and do not wash the peppers or you will lose much of the special roasted flavor.
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9
Remove the stems, thick inner membranes and seeds.
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10
Slice into thin strips.
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11
Cut the long strips in half lengthwise.
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12
You should have at least 2 cups.
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13
Set aside.
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14
In a large skillet, saute the onion in the olive oil for a few minutes.
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15
Add the garlic and saute a few minutes more.
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16
When the onions are translucent, add the tomatoes, basil and black pepper.
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17
Stir in the red pepper strips and cook for a few minutes.
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18
Puree about 1/3 of the sauce in a blender or food processor and then return it to the pan.
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19
Add the parsley.
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20
Serve hot over pasta.
