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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
1 t olive oil; sprinkle with 1/4 t salt. Fold foil around garlic to
totally encase and form flat packet. Place foil packet on baking
sheet next to peppers. Place under broiler so tops of peppers
are 3 inches from heat source. Roast 15-18 minutes, turning
peppers and foil packet every 5 minutes until blisters form over
entire skins of peppers/ Place peppers in paper bag for 10-15
minutes to steam. Remove and discard stem, skin, and seeds.
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Cut peppers into 1/2 inch strips. In large pot of boiling water,
cook pasta. Meanwhile, in large skillet over medium-low heat,
heat 1/2 c olive oil, butter, 1 t salt, and black pepper. Add bell
pepper strips and whole cloves of roasted garlic. When pasta is
al dente, drain and add to skillet. Toss to coat pasta. Serve
topped with basil and parmesan cheese.
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