Wash peppers, cut lengthwise, and remove seeds and core. Peel with a swiveling-blade peeler. Cut into strips about 1/2 inch wide, then cut the strips in half.

Rinse basil and pat dry gently. Tear larger leaves into smaller pieces.

In a saute pan over medium-high heat, warm olive oil with garlic cloves. Stir until garlic turns a light nut brown, then remove and discard it.

Add peppers and cook at lively heat about 15 minutes, stirring frequently, until tender but not mushy. Salt, stir, and take off heat. Reheat gently when ready to toss pasta.

Melt butter over low heat until just runny, not sizzling.

Toss pasta with peppers, then add melted butter, grated Parmigiano-Reggiano, and basil. Toss thoroughly and serve at once.