1. Thinly slice your peppers and put them in a medium bowl. Add ½ cup of the olive oil, one of the minced garlic cloves, salt, and grind fresh pepper to taste.
2. Toss peppers in mixture until thoroughly coated. Put prepared peppers in a 12-inch non-stick frying pan, turn the heat to medium high, and stir frequently until peppers are softened and lightly browned-- about 10 minutes. Lower heat if peppers start to burn. Remove pan from heat.
3. Whisk together rest of olive oil, lemon juice, remaining minced garlic clove, and hot pepper flakes in a large bowl, adding oil last in a steady stream. Whisk well and set aside.
4. Bring a large pot of water (4-5 quarts) to a boil and add a tablespoon of salt to the water. Add pasta and boil just long enough to be al dente (read package instructions for exact timing as pastas vary). Drain pasta and re-whisk dressing. Add pasta immediately (while still hot) to the large bowl, holding the dressing and toss to coat.
5. Add tomatoes, sautéed peppers, and sliced basil and toss thoroughly. Salt and pepper to taste.

 Photo courtesy of Just Call Me Jamin

Travel Notebook