Cook and cool the pasta, cook it over the packet instruction by 1-2 minutes.
Preheat your oven to 200C.
Oil and season the peppers, give them a good mix and a massage so they are evenly coated.
Roast them for 10 minutes then give them a turn and roast for another 10 minutes, until the skin is golden.
Place another tray or some foil over them and let them cool and steam for 15 minutes.
After 15 minutes of steaming, the peppers should be cool enough to handle.
Peel the skin off and remove the seeds, saving as much of the juice that comes out of them as possible.
Then cut the peppers into a similar shape to your pasta shape (in most cases this will be strips/batons)
Into a mixing bowl, finely chop, mince or grate the garlic, add the chilli flakes (this could also be fresh chilli) the olive oil and the basil leaves (save a few for garnish)
Add the pasta and peppers, give everything a good mix and taste for seasoning.