Peperonata penne | Mediterranean roasted pepper Italian pasta

Wash the red and yellow bell peppers, cut them in half, remove the core and white ribs, then cut into thin, lengthwise strips. Peel the fresh garlic cloves and slice them thinly. Drain and halve the olives, and drain the capers as well.

Heat the extra virgin olive oil in a large pan over medium heat. Add the sliced garlic and a pinch of chili flakes, then sauté for half a minute until fragrant (be careful not to let the garlic brown).

Add the pepper strips to the pan. Season with 1 teaspoon of fine salt and 1 pinch of black pepper. Cook over medium heat, stirring occasionally, for about 12-15 minutes until the pepper strips soften, collapse, and the edges are lightly caramelized.