Instructions: Cut the 4 red peppers in half lenghthwise. Fill each half with a chopped clove or two of garlic, scalded and peeled tomatoes and chopped black olives.

Coat the pepper halves slightly in extra virgin olive oil and bake in a very hot oven until the skin wrinkles and the edges begin to blacken.

For the pasta you will need enough penne pasta for two people. Fill a saucepan with water and bring to the boil. Then wash and slice the mushrooms and dice up the onions. Add the onions to a frying pan and soften in some extra virgin olive oil. Add the mushrooms and cook until both are soft.

Add the pasta to the boiling water and allow to cook until al dente. Mix the mustard and white wine to taste and add to the fromage frais until you have a thickish liquid, then pour into the onions and mushrooms and stir well.

Toss in the cooked pasta until all is evenly coated in the sauce. Serve hot with fresh basil and the peppers.

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