Roasted Garlic Rigatoni with Peppers and Basil

Well our summer vacation has finally come to a close.  Last night Chris and I went to see Asia in concert.  Yep, that's right...how old are we?  Well, not as old as most of the people there...hehehe...honesty, though, I had a really good time.  Those old dudes still got it. WOW! Steve Howe (guitar) and Carl Palmer (drums) made the show.  They were absolutely amazing to watch.  Anyway...I guess it's back to the normal routine...eat, sleep, work, blog...I love my life!!

Have you ever thrown something together, half expecting it to be just ok and it turns out to be delicious and then you realize you don't even remember the exact ingredients OR the amounts... and of course you didn't even bother to write it down?  If it doesn't happen to you...I envy you.  This is an occurrence that happens more times then I'd care to admit. We even have a dry erase board right on the fridge just for times when I need to write something like that down...dang it if I don't get carried away with the cooking and forget to do the writing....I think I need an assistant in the kitchen.  Any volunteers??  :)

Anyway, this is a simple dish... I roasted my garlic and peppers on the grill, but you could do them in the oven...or even in a dry non stick skillet (or cast iron would work too).  Honestly, you could dice up the peppers and mince up the garlic and throw them in a pan with a bit of olive oil...saute those bad boys!!  Either way, it will basically taste the same!

Roasted Garlic Rigatoni with Peppers and Basil
Printable Recipe 
Ingredients:  

8oz rigatoni

3-4 garlic cloves

red bell pepper

1 lemon, juiced

2-4 Tablespoons grated parmesan cheese

2-3 Tablespoons chopped fresh basil

salt and pepper
extra virgin olive oil

Directions:
Preheat grill to medium.  Roast the peppers directly on the grill until charred (about 10-15 minutes).  Place in a bowl and cover with plastic wrap.  Let stand 10 minutes.  Peel, stem, and seed the peppers; cut into strips or dice.

Wrap the garlic cloves in aluminum foil and in an area of indirect heat (so the top little grate, or over burners that are off) and let roast for about 10 minutes.  Remove from aluminum and remove skins from cloves; mince.

Meanwhile, cook pasta according to package.  Drain.  Toss with garlic, peppers, lemon juice.  If too dry, add some olive oil and stir to combine.  Add the parmesan and the basil and season with salt and pepper; toss to coat.  Serve immediately.