Spaghetti with red peppers

1. Knead the pasta ingredients by hand or use a food processor. Leave to rest in a frigde for a couple of hours.

2. Place the red peppers in a hot oven and roast untill the skins are black and blistered. Remove from the oven, put in a polythene bag and leave for 10-15 minutes. The skin, core and seeds can then be easily removed.

3. Roll out the pasta dough as thinly as possible using a pasta machine, and cut into spaghetti. Cook briefly in boling salted water and drain. Chop the garlic and fry in some good quality olive oil. Add the red peppers, roughly chopped, and a generous amount of fresh basil. Stir the red pepper mixture into the pasta and season with black pepper and Parmesan.