This dish is inspired from "Bagna Cauda", a typical dish from the Piemonte area of Northern Italy. The sweetness of red pepper combined with tomato, garlic and olive oil create a flavorful and creamy sauce. The thin strands of linguine are perfect for this simple, olive oil based sauce.
Roast the peppers either directly on the flame at the stove or under the broiler. Turn them until the skin is black. Let steam in a paper bag for 10 minutes. Then peel the skin, quarter and remove the seeds.
In a small saute pan, heat the olive oil and add the chopped garlic. Simmer for 3 minutes over very low flame until the garlic is lightly browned. If you want to infuse the oil with other herbs, such as basil or thyme, you may add them together with the garlic to the oil.
After roasting the peppers, puree them with a little olive oil in a blender. Add the tomato, then slowly incorporate the infused olive oil until the mixture becomes a smooth cream. Add salt and pepper to taste. Set a large pot of water to boil, add 1 heaping tablespoon salt to the boiling water and add the linguine. Cook the pasta until al dente. Quickly drain the pasta and toss the pasta with the sauce. Serve immediately.
