3 red peppers
1/2 stick butter
4 cloves garlic
3 tbsp. oil
Lg. can plum tomatoes
1/4 tsp. basil
1/2 lb. linguini

Roast peppers in broiler until skins are black. Place them in a brown paper bag, then peel their skins off. Cut into strips. Saute with butter, garlic, and oil. Put in plum tomatoes, salt, and pepper to taste. Pour off juice of tomatoes. Cook linguini al dente and mix. Serves 2.