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1
Preheat oven to 350 degrees F.
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2
Cut the top quarter from each head of garlic and set on a foil-lined baking sheet.
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3
Drizzle 2 teaspoons of the oil over the tops and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
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4
Place on the pan, cut side down, and roast until the cloves are tender, but still firm enough to slice, 30 to 35 minutes.
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5
Remove from the oven and let sit until cool enough to handle.
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6
Squeeze the garlic cloves from the pod, and cut into slivers.
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7
Roast the peppers by placing them on an open gas flame, turning frequently with tongs until all sides are charred black, 7 to 10 minutes.
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8
(Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.)
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9
Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
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10
Preheat the oven to 400 degrees F.
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11
Peel the peppers, make a slit down 1 side, and open flat.
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12
Remove the seeds and the stems.
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13
Season each pepper with a pinch of salt and pepper.
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14
Lay the peppers flat.
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15
Place the mozzarella and basil inside and roll together into a spiral.
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16
Place in a baking dish and bake for 5 minutes, to heat through.
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17
In a large skillet, heat the remaining 2 tablespoons of oil and the butter and melt the butter over medium heat.
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18
Add the roasted garlic and cook, stirring, for 1 minute.
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19
Add the white wine and cook for 1 minute.
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20
Remove from the heat.
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21
Bring a medium saucepan of salted water to a boil.
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22
Add the pasta and cook until al dente, about 7 minutes if dried, or 2 minutes if fresh.
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23
Drain in a colander.
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24
Add the drained pasta to the white wine mixture with the basil and toss to coat evenly.
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25
Season, to taste, with salt and pepper.
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26
Place the pasta in serving bowls.
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27
Top the pasta with the peppers and sprinkle with shaved Parmesan.
