I admit to a sentimental attachment to this recipe, which is an abbreviated and more healthful version of the first meal my husband ever cooked for me.The main course was Pasta al Peperoni, a recipe he followed from Giuliano Bugialli’s “Bugialli on Pasta” (Simon and Schuster, 1988). It’s a very simple dish of peppers, roasted and then cooked slowly and tossed with pasta. It took him about three hours to make, which I think might have had a lot to do with his desire to prolong the evening and a little to do with the two-step process Bugialli recommended for cooking the peppers.Lately, I’ve taken to roasting peppers on the gas grill. Not only does it char the skin, but the closed grill becomes a convection oven and really cooks the flesh of the pepper. It’s the best method I’ve found, and it eliminates one of Bugialli’s steps.To further enhance the peppers’ sweetness, I toss the peeled, sliced strips with balsamic vinegar and a little oil and let them marinate for at least 2 hours (overnight is even better). Mixed with chopped fresh basil, the peppers make a perfect summer complement for pasta.I can’t promise a romantic outcome, but the recipe’s a keeper.

PENNE WITH GRILL-ROASTED PEPPERS—Yield: 4 servings

3-4 large red bell peppers, or an assortment of orange, yellow and red peppers1 tablespoon balsamic vinegar2 tablespoons extra-virgin olive oil1/8 teaspoon salt, plus more for the cooking water8 ounces dried penne pasta10 large basil leaves, chopped or cut into thin slicesFreshly ground black pepperFreshly grated Parmesan cheese, for serving, optional

Procedure:1. Prepare grill for direct heat. If using gas grill, preheat to high (650 degrees). If using a charcoal grill, light charcoal or wood briquettes; when briquettes are ready, distribute them in the center of the cooking area. For a hot fire, you should be able to hold your hand about 6 inches above the coals for about 2-3 seconds. Have ready a spray water bottle for taming any flames. Lightly coat grill rack with oil and place on grill.2. Place peppers on grate, directly over heat. Close lid. Every 4-5 minutes, rotate peppers so they char all the way around. The whole process will take 15-20 minutes. Transfer peppers to large bowl, cover with aluminum foil and let rest 20-30 minutes.3. Working with one pepper at a time, peel/rinse away charred skin, open pepper and discard core, membrane and seeds. Cut flesh into 1- to 1 1/2-inch-long strips, about 1/4-inch wide. Repeat with remaining peppers. Combine pepper strips with vinegar, oil and salt in container with tight-fitting lid. Cover and refrigerate at least 2 hours or as long as 3 days.4. When ready to use, allow peppers to come to room temperature. Cook pasta according to package directions, then drain. In large serving bowl, toss pasta with peppers, basil and pepper to taste. Serve with Parmesan cheese, if desired.

Nutrition data per serving: 287 calories, 8 g protein, 47 g carbohydrates, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 76 mg sodium, 4 g dietary fiber, 4 g sugar 

Ed and Gwen Rudolph Photo by