On an oven-safe tray, place the chopped peppers, shallots and garlic. Pour a little olive oil and cook at 200ºC for 30 minutes, until golden.
Step 2
Cook the pasta in abundant boiling water with a pinch of salt until al dente, strain and add to a bowl with the roasted vegetables. Mix well and season with salt and pepper.
Step 3
Serve with some fresh basil leaves and toasted pine nuts.
