Garlic Penne with Grilled Pepper

1. Cook penne according to cooking instructions on package, until 'al dente'. Drain and return to saucepan.
2. In skillet, sauté onion and garlic in oil over medium heat for 1 minute while stirring. Stir in grilled pepper strips as desired, then basil and olives. Season to taste with salt and pepper. Cook for 1 to 2 minutes while stirring. Stir in reserved pasta and drizzle with oil as needed.
3. Top with grilled pepper strips and Canadian Parmesan cheese. Serve immediately. Garnish with choice of fresh herbs.
4. Grilled Peppers:
5. On barbecue, grill peppers turning and checking frequently until skin is charred.
6. Or, with a traditional oven, place peppers open face down, on baking sheet. Grill under oven broiler, placing baking sheet on lowest grill.
7. Remove from heat and place in paper bag. Close bag tightly and let stand for 15 minutes. Peel off pepper halves under cold running water. Cut in thin strips. Pat dry. Use in a sauce, serve with vinaigrette or marinate in olive oil with choice of fresh herbs.

Yield: 6 servings