Pasta with roasted peppers and tomatoes

Necessary:

• 500 gr linguini or spaghetti
• 2 green peppers
• 200 grams cherry tomatoes, cut into 2s
• 1 red onion, cut into rings
• 500 gr bolt fillet, cut into strips
• 3 cloves garlic, very finely chopped
• 100 ml olive oil
• 200 gr parmesan cheese

Preparation:
Cook the pasta al dente. Allow to cool.

Put the peppers on an open fire so that the skin is completely burned.
Place it in a deep bowl, covered with plastic wrap. This loosens the skin and makes it easier to peel when it has cooled down. When the peppers have cooled, remove the skin and seeds and cut them into thin strips.

Put a dash of olive oil in a wok and fry the chicken with the garlic and onions. When the chicken is cooked, add the tomatoes and strips of peppers. As soon as these are slightly soft, add the pasta and restand olive oil. Bring to taste with salt and black pepper.

Serve immediately with some parmesan cheese grated over it.