Method:

Roast the Peppers: Preheat your oven to 400°F (200°C). Place the bell peppers whole on a baking sheet and roast them for 20 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and cover with a towel to steam for 5 minutes, this makes peeling easier.

Prepare the Pasta: While the peppers roast, bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve a cup of pasta cooking water and drain the pasta.

Peel and Slice the Peppers: Once the peppers have cooled, peel off the skin, remove the seeds, and slice the flesh into strips.

Make the Sauce: Heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant (about 1 minute). Add the roasted peppers to the pan, and cook for 3-4 minutes, breaking them down slightly with a spoon.

Combine Pasta and Sauce: Add the cooked pasta to the pan with the peppers, and toss to combine. If the sauce is too thick, add a splash of reserved pasta cooking water. Season with salt and pepper, and mix until well-coated.

Serve: Plate the pasta and sprinkle with fresh basil and grated cheese if desired. Enjoy!

Variations & Tips:

Vegan Option: Skip the cheese or use a plant-based alternative like nutritional yeast.

Spicy Kick: Add a pinch of red pepper flakes when sautéing the garlic for some heat.

Add Protein: If you'd like to make this dish heartier, consider adding grilled chicken, sausage, or even some chickpeas.