Instructions: Place all the peppers on a rack about 4 inches from a hot broiler and broil them, turning frequently, for about 15 minutes, until they are blackened and blistered on all sides. Place them in a paper bag, close the bag and let it stand for about 15 minutes.

Carefully peel off the skins, using the point of a small sharp knife to remove any stubborn spots. Open the peppers and scrape out the seeds. Cut into 1/2-inch strips and set aside.

Cook the pasta in plenty of boiling salted water until done.

Drain thoroughly, then toss in a large baking pan with 1/2 cup of the olive oil. (Spread in a baking pan, rather than mounded in a bowl; it cools faster.) Season generously with salt and pepper. Let the pasta cool until tepid, tossing frequently.

In a large bowl stir together the remaining 1/4 cup olive oil with the peeled peppers, parsley, green onions and garlic. Stir in the vinegar and season with salt and pepper to taste. Add the pasta and toss to combine.

Taste, adding more salt and pepper if necessary. Just before serving, toss with the basil.

The technique of tossing the hot pasta with oil and then letting it cool to room temperature so that each strand is separate and glistening comes from the restaurateur Jeremiah Tower. Serve the salad as soon as possible and remember that, once refrigerated, pasta never regains its fresh-cooked taste or texture.

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