Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         pounds  red bell peppers or- fresh pimentos -or-
  20            ounces  -- roasted red peppers
                        -- -or- canned/jarred
                        -- pimentos (whole or
                        -- sliced)
  1                cup  thinly sliced green onions
  1                can  low-sodium garbanzos -- (1 lb) drained
     3/4           cup  chopped fresh basil leaves or-
     1/4           cup  - dried basil leaves
  1 1/2    tablespoons  chopped fresh tarragon or-
  1 1/2      teaspoons  - dried tarragon
  3        tablespoons  drained canned capers
  1              pound  dried curly pasta -- (armoniche,
                        -- rotelle)
                        salt
                        pepper

Preparation:

Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes. Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain and seed canned peppers.) Finely chop peppers in a food processor or with a knife. Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon, and capers; stir often until steaming, 5 to 7 minutes. Meanwhile, fill a 5- to 6-quart pan 3/4 full of water; cover and bring to a boil over high heat. Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon pepper mixture onto pasta. Mix to serve; season to taste with salt and pepper.

Nutritional Information:

4 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium