From the blog For Love of the Table
2 bell (or other sweet) peppers—red, yellow or orange
2 1/2 to 3 T. extra virgin olive oil
2 garlic cloves, peeled, trimmed and sliced
1 T. capers
8 oz. multi-colored heirloom tomatoes, cored and diced
pinch hot pepper flakes—to taste
10 to 12 Kalamata olives, halved
Salt & Pepper
juice of half a lemon
2 T. chopped Italian parsley
8 oz. farfalle (any noodle with a wide flat surface will work well for this dish)
Finely grated Parmesan (optional)
Rub the peppers with olive oil and roast over an open flame, on a grill or under the broiler until the skin is charred and blistered. Allow the peppers to cool. Remove the skins, cores and seeds (do this over a sieve placed over a bowl to capture the juice from the peppers). Cut the peppers into ½-inch squares; place in the bowl with their juice. Set aside.
In a medium sauté pan placed over medium heat, sauté the garlic in 2 to 3 T. of olive oil until it is fragrant and just beginning to turn a pale golden color.
Add the capers, followed by the peppers, and toss to coat with the oil. Cook just until hot through. Season to taste with salt and pepper. Remove from the heat and allow to cool in the pan.
Core the tomatoes and cut into a rough half inch dice. Place in a large bowl with the hot pepper flakes and olives. Season to taste with salt and pepper. Add the cooled pepper mixture. Add the parsley. Add lemon juice to taste. If time allows, let the mixture to sit at room temperature for 30 minutes or so.
Cook the pasta in a large pot of boiling, salted water, until al dente. Drain and add to the bowl of marinated tomatoes and peppers; toss to combine. Transfer the pasta to a large serving platter or divide among individual plates. Sprinkle with Parmesan, if desired. Serves 2 to 3.
http://www.forloveofthetable.com/2011/08/farfalle-with-heirloom-tomatoes-roasted.html