Place the peppers in a baking pan lined with foil; broil about 3 inches from the heat until well charred on all sides

Cover with a towel and let stand until cool

Carefully peel off the charred skin, working over the foil to reserve all of the pep- per juices

Split the peppers in half and remove seeds and stems

Rinse under running water

Cut the peppers in 1/2-inch strips and place in a shal- low bowl

Drain the skins and seeds in the foil through a sieve and pour juices over the peeled peppers

Add the oil, olives, garlic, oregano, salt, and pepper

Cover and marinate at room tempera- ture 1 to 2 hours, or refrigerate overnight

Bring marinated peppers to room temperature before serving, if refrigerated

Remove the garlic clove

Toss hot pasta with the marinated peppers

Garnish with the pignoli, Parmesan, and oregano

Serves 4.