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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Place green and red peppers, cut-side down, on a foil-lined baking sheet. Roast, uncovered, for about 20 minutes or until skins are charred. Immediately wrap hot peppers in the foil and let stand for 20 to 30 minutes or until cool enough to handle. (The steam will loosen the peel.) Peel off skins and cut peppers into strips.
Cook the pasta according to the package directions.
Meanwhile, in a large skillet, cook the garlic slices in hot olive oil for about 5 minutes or until golden. With a slotted spoon, remove the garlic from the pan; set aside.
In the same pan, cook pepper strips and tomatoes in the garlic-flavored oil for 1 to 2 minutes. Season with pepper. Stir in parsley and capers.
Drain pasta and return to in hot pot. Add tomato mixture and toss to coat. Heat through; transfer to a large serving bowl. Garnish with garlic slices; sprinkle with Parmesan.