Peperonata Sauce

• 5 assorted color bell peppers 

• 8 plum tomatoes 

• 3 cloves garlic sliced

• 3 T olive oil 

• 1/2 c fresh basil 

• 1 t. Kosher salt

Directions

1. Broil bell peppers and cored plum tomatoes, turning, until charred, 15 minutes; let cool.
2. Peel the peppers and cut into strips; peel and chop the tomatoes. Cook garlic cloves in 3 tablespoons olive oil in a pot over medium heat until beginning to brown, 3 minutes. Add the roasted peppers, tomatoes and any collected juices, 1 teaspoon kosher salt and a few grinds of pepper. Bring to a simmer, cover and cook, stirring occasionally, until saucy, 15 minutes.
3. Toss with 12 ounces cooked fusilli, adding up to ½ cup pasta-cooking water to loosen the sauce. Off the heat, stir in ½ cup torn basil and season with salt and pepper. Serve drizzled with olive oil.