Categories: Pasta

Ingredients

• 5 assorted bell peppers
• 8 plum tomatoes, cored
• 3 garlic cloves, sliced
• 3 tbsp. olive oil
• 1 tsp Kosher salt
• Black pepper
• 12 oz. fusilli, cooked
• 1/2 cup basil, torn

Directions

1. Broil bell peppers and tomatoes, turning, until charred, 15 minutes; let cool. Peel the peppers and cut into strips; peel and chop the tomatoes.

2. Cook garlic in olive oil in a pot over medium heat until beginning to brown, 3 minutes. Add the roasted peppers, tomatoes, and any collected juices, salt, and pepper. Bring to a simmer, cover and cook, stirring occasionally, until saucy, 15 minutes.

3. Toss sauce with fusilli, adding pasta water to loosen the sauce, if needed. Off the heat, stir in basil and season with salt and pepper. Serve drizzled with olive oil.

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