1 large red bell pepper per person
1 clove of garlic per person
Extra virgin olive oil
80 grams (about 3oz) of short pasta per person (I used rigatoni)
grated Parmesan cheese
Wash and clean the peppers removing all of the seeds and white membrane from inside the pepper.
Coarsely chop the peppers and place them in a frying pan (size will depend on the amount of peppers you are cooking), add 1 to 3 T extra virgin olive oil (again depending on the amount of peppers you are cooking), add garlic.
Cook over high heat until the peppers start to sizzle, lower to heat to a simmer, place a lid on the pan and cook slowly for about 20 minutes or until the peppers are soft and the skin starts to come away from the flesh of the pepper. Stir frequently while the peppers are cooking so that they do not stick or start to brown.
While the peppers are cooking, grate the cheese and finely chop the parsley. I cooked 3 peppers for 3 people and I used about a cup of grated cheese and 1/4 cup of chopped parsley.
Put a large pot of water on to boil. When the peppers are cooked, put them through a food mill to eliminate the skin. When the water boils, cook the pasta according to the package directions. Drain the cooked pasta and in a large frying pan season the pasta with the pureed peppers. Add the cheese and parsley, toss over high heat for about a minute and serve. That's it! Buon appetito!!