Title: Capellini with roasted peppers and garlic
 Categories: From hard c, Jill
      Yield: 4 Servings
 
      2    Whole Red Bell Peppers
     10    Cloves Garlic; (Up To 12)
      1 ts Olive Oil
    1/4 ts Salt
      8 oz Capellini Pasta; (Thin
           -Spaghetti)
    1/2 c  Olive Oil
      1 tb Butter
      1 ts Salt
    1/2 ts Ground Black Pepper
      4    Sprigs Fresh Basil
           Freshly Shredded Parmesan
           -Cheese
 
  Using sharp knife, poke small hole in bottom of each bell pepper.
  Place on foil-lined baking sheet. Peel garlic cloves and place in
  single layer on 10-inch piece of foil. Drizzle garlic with the 1 t
  olive oil; sprinkle with the 1/4 t salt. Fold foil around garlic to
  totally encase and form a flat packet. Place foil packet on baking
  sheet next to peppers. Place under broiler so that tops of peppers
  and foil packet are 3 inches away from heat source. Roast for 15 to
  18 minutes, turning peppers and foil packet every 5 minutes until
  blisters form over entire skins of peppers. Place peppers in a paper
  bag for 10 to 15 minutes to steam. Remove and discard stem, skin, and
  seeds. Cut peppers into 1/2-inch strips. In large pot of salted
  boiling water, cook pasta according to package directions. Meanwhile,
  in large skillet over medium-low heat, heat the 1/2 cup olive oil,
  butter, the 1 t salt, and black pepper. Add bell pepper strips and
  whole cloves of roasted garlic. When pasta is al dente (slightly
  resistant to the bite), drain and add to skillet. Toss to coat pasta.
  Serve immediately topped with sprig of fresh basil and parmesan
  cheese.
  
  NOTES : Freshly roasted bell peppers and whole cloves of garlic make
  this simple pasta dish a flavor classic. Make ahead tip: Roast bell
  peppers and garlic several hours in advance; set aside until ready to
  cook pasta. Recipe