2 red bell peppers 1 clove garlic, chopped 1.5 tablespoons olive oil 1 pound farfalle (or other hearty pasta such as rigatoni) Put a large pot of water up to boil. While it boils, seed and remove the white ribs from the peppers. Slice into thin strips. Boil pasta according to directions on package. Heat oil in sautee pan, sautee garlic but do not brown. Add pepper strips and sautee until slightly brown and limp. Drain pasta well; add to sautee pan and mix. Sprinkle with parmesean cheese and fresh ground pepper just before serving.