Instructions: Put the pepper in a flame or under a broiler to char the skin all over.

Remove the skin, cut open the pepper, remove the seeds and finely dice the flesh. Put in a small bowl with the lightly crushed garlic, a pinch of salt and pepper and the oil; mix well. Plunge the tomatoes into boiling water for 1 minutes, slide off the skins and dice the flesh. Put into a mixing bowl and add the chopped pepper mixture and the cheese. Work together with a wooden spoon, taste and adjust the seasoning and set aside.

Cook the pasta in plenty of boiling salted water until al dente; drain well. Mix with the cold sauce and serve at once.

Serves 8.

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