Peel peppers by charring them on a grill or
on a gas burner. Place in a tightly closed
paper bag until all peppers are charred.
Peel away the skin. Cut into strips1 /2" wide
Cut strips in half to shorten them.
Saute garlic in olive oil, when light brown,
remove garlic and discard it , put peppers in
pan cook at a lively heat for about 10 minutes. Salt liberally. Turn off heat. Bring water boil, add salt and when water comes back to a boil put in the pasta.
Meanwhile, melt butter, set aside. Rinse
basil leaves in cold water, gently on paper
towels. Tear into smaller pieces with your
hands. When pasta is cooked al dente, drain very
well, place in a warm serving bowl. Add the
peppers, all of the oil from the pan, melted
butter, basil, and the grated cheese--
toss well and serve immediately. Buon
Recipe from Marcella Hazan.