| 1 box | PLUS® Angel Hair |
| 4 each (1 ½ pounds) | fresh plum tomatoes |
| 4 tablespoons | extra virgin olive oil |
| 2 each | green bell peppers |
| 5 leaves | fresh basil, torn |
| ¼ teaspoon | salt |
| ¼ teaspoon | freshly ground black pepper |
| 1 cup | Pecorino Dolce cheese, diced |
BLANCH the tomatoes in a large pot of boiling water for 30 seconds. Shock tomatoes in an ice bath and allow to cool. Remove the tomatoes, peel the skins, cut in half and remove the seeds. Dice the tomato and place in a medium bowl.
ROAST the peppers on a grill or stove top until the skins are black, about 2 minutes per side. Transfer the peppers to a plastic (zip-lock) bag and allow to rest for 10 minutes. When cooled slightly, remove from the plastic bag, peel the skins, and remove the core.
DICE the peppers and add to the tomato mixture.
ADD the remaining ingredients to the tomatoes. Mix well, and allow to marinate for 30 minutes.
COOK the pasta according to the direction on the package. Drain and toss the pasta with the marinated tomatoes and serve.