Serves: 5
Total Calories: 451

8 large sweet red peppers
1/2 cup olive oil
4 cloves garlic, sliced thin
3/4 pound thin spaghetti
1 1/2 tablespoons coarse salt for pasta water
1/2 cup chopped fresh basil, or 2 teaspoons dried
3 tablespoons pine nuts, roasted 10 minutes 350°
freshly ground black pepper
freshly grated Parmigiana-Reggiano cheese

Roast peppers for about an hour at 400°. Turn a few times. When skins are blistered and blackened, remove from oven and place in a paper bag for 20 minutes. Take out, peel, core, and discard seeds. Cut into strips, saving juices that run off.

Put oil and garlic in a large fry pan. Sauté garlic until just before golden. In a separate pot, heat 5 quarts water for pasta. Add pepper pieces to fry pan and cook for an additional few minutes. Cook pasta until al dente, and toss with sauce in fry pan. Add basil and pine nuts, and grind some black pepper over all. Serve with grated cheese.

Nutritional Facts:

Serves: 5
Total Calories: 451
Calories from Fat: 198

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