Line a baking sheet with foil and place the bell peppers on their sides along with the tomatoes. Broil for about 15 minutes. Turning every few minutes as needed until charred. Let cool.

*Take off the skin and remove seeds from the peppers and cut into strips; peel and chop the tomatoes.

Cook the sliced garlic cloves in the olive oil in a pot over medium heat until beginning to brown, 3 minutes. Add the roasted peppers, tomatoes and any collected juiced, 1 teaspoon kosher salt and a few grinds of black pepper. Bring to a simmer, cover and cook, stirring occasionally, until saucy, 15 minutes.

Toss with the cooked fusilli pasta, adding up to 1/2 cup pasta-cooking water to loosen the sauce.

Take off the heat, stir in the basil and season with salt and pepper.

Serve drizzled with olive oil.

Tastes great warm or cold.