Simple, straightforward and delicious, here is how it is made:
Allow 75g to 110g of penne per portion depending on appetites
3 large red bell peppers
2 tablespoons extra-virgin olive oil
4 cloves garlic, grated or finely chopped
1 teaspoon crushed red chili pepper
650 grams crushed, diced or whole tomatoes
1 teaspoon dried oregano
2/3 cup grated pecorino cheese
A handful of Basil to decorate
Bring a large pot of water to a boil, add the salt then add the pasta and cook until al dente. Drain and reserve 2 ladles pasta water.
While the pasta is cooking, preheat the oven to 200 C and roast the bell peppers until blackened. This will take about 15 minutes. Transfer to a bowl, cover and let cool for 5 minutes. Discard the peel and seeds. Using a food processor, puree the bell peppers for 30 seconds.
In a large saucepan, heat 1 tablespoon olive oil. Add the garlic and cook over medium heat for 2 minutes. Stir in the crushed red pepper, then the pureed roasted bell peppers. Stir in the tomatoes and oregano and heat through, 2 to 3 minutes. Stir in the reserved pasta cooking water. Cook on moderate heat stirring constantly for 5 minutes. Add the pasta and stir. Garnish with freshly grated pecorino and basil.
And here are my favorite lilac butterflies from the House of Butterflies in Qrendi