4 red peppers, cored, deseeded and cut into wedges
325 g (11 oz) gigli pasta
1 tablespoon white balsamic vinegar
75 g (3 oz) rocket leaves
handful of Parmesan cheese shavings
salt and pepper
Heat 2 tablespoons of the olive oil in a frying pan, add the garlic and chilli and cook for 30 seconds. Add the red peppers and cook over a low heat for 20–25 minutes or until very soft. Leave to cool slightly.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, then rinse under cold running water until warm and drain again. Tip into a serving dish.
Toss through the remaining oil, balsamic vinegar, rocket and the red peppers with all their cooking juices and season. Serve scattered with the Parmesan.