Roasted Bell Pepper Sauce With Garlic, Basil, and Pasta

0 Wash the peppers, cut them lengthwise, then scoop out and discard the seeds and pulpy core. Peel the pepper with a swirling blade peeler to gently remove the skin. Do not put pressure. Cut the peppers lengthwise into strips about ½ inch broad, then cut them again in half
1 Rinse the basil leaves and gently pat dry, being careful not to bruise them. If the leaves are too large, gently cut them into smaller pieces. Set aside.
2 In a large sauté pan that can hold all the peppers without crowding them, heat 2 tablespoons of olive oil over medium-high heat, then add the garlic cloves. Cook and stir the garlic until golden. Remove and discard.
3 Place the peppers in the pan and continue to cook for another 15 minutes, stirring frequently. The peppers are done when tender but not mushy or falling apart. Season with salt and remove from the heat. 
4 Cook your pasta al dente, follow the manufacturer’s instructions, and reserve a cup of cooking water for later if needed. 
5 Drain and add the cooked pasta to the skillet with the peppers. Add 2 tablespoons of unsalted butter, parmesan cheese, and basil leaves, then toss thoroughly to coat all the pasta with the peppers. Serve immediately.