Tagliatell with Tricolor Peppers and Basil

we had this for dinner a couple of nights ago. it was yummy. thanks linda for the reccomendation. here's the recipe...

...recipe from Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy
2 red bell peppers
2 green bell peppers
2 yellow bell peppers
6 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
sea salt
12 ounces fresh tagliatelle
1/4 cup loosely packed fresh basil leaves
freshly grated parmesan cheeese

Core the peppers and remove the seeds and membranes. Slice thinly. Pour the oil into a covered deep 12-inch skillet. Place the sliced peppers and the crushed red pepper flakes in the skillet and toss with the oil; season with salt. Cook, covered, over very low heat for 40 minutes, stirring from time to time. The peppers should not burn or toughen. Be careful not to let the juices cook away.

Meanwhile cook the pasta in a large pot of boiling salted water. Drain thoroughly.

Transfer the pasta to the skillet, off the heat, and toss to blend. Cover and let rest for 1-2 minutes. Serve with chopped basil and parmesan cheese.