Pasta with Peppers

Serves 4

3 meaty bell peppers, some red, some yellow

1 to 20 fresh basil leaves, chopped

2 tbsp. extra virgin olive oil

4 cloves garlic, peeled

Salt

2 tbsp butter

2/3 cup grated Parmigiana Reggiano or Pecorino Romano cheese

8 oz pasta shapes (penne, shells or your choice)

Wash peppers, slice lengthwise. Discard seeds and pulp. Cut into thin lengthwise strips and slice in two.
Rinse and dry basil leaves, tear larger leaves in pieces.
In a large sauté pan, heat the oil over medium high heat. Add garlic and peppers and cook at a lively heat for around 15 minutes, stirring often. The peppers should be tender but not mushy. Add salt, stir, and keep warm.
Meanwhile cook pasta until al dente and drain.
Cut butter into small pieces and place in the serving bowl. Add the pasta , stir, and add peppers, basil and cheese. Stir again, making sure the butter has melted, and serve.

Serve with: crusty bread, additional cheese if desired.

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