Penne Pasta With Roasted Peppers, Tomatoes And Salsa Verde - cooking recipe

Ingredients

3 None medium (1 1/4 lb) red peppers, thickly sliced
3/4 cup extra virgin olive oil
1/2 lb yellow teardrop tomatoes, halved
3 cloves garlic, 1 minced, 2 thinly sliced
1 cup fresh flat-leaf parsley leaves, chopped
2/3 cup fresh basil leaves, chopped
2 tsp baby capers, drained
2 tsp red wine vinegar
13.25 oz penne pasta

Preparation

Preheat oven to 475\u00b0F. Toss peppers with 2 tbsp oil in a small baking dish and roast for about 15 mins, or until soft and lightly browned. Add tomato, sliced garlic and another 2 tbsp oil. Season. Roast for 5 mins, or until tomatoes are soft.
For the salsa verde, combine parsley, basil, minced garlic, capers, 1/2 cup olive oil and red wine vinegar. Season. Cover surface with plastic wrap until ready to serve.
Meanwhile, cook pasta in boiling, salted water until just tender. Drain. Toss with pepper mixture. Divide between serving bowls and top with salsa verde.