3 red bell peppers, stemmed, seeded, and cut into ¼-inch-wide

strips (5 cups)

3 tablespoons extra-virgin olive oil, divided

1 teaspoon table salt, divided, plus salt for cooking pasta

1 small onion, chopped

1 plum tomato, cored, seeded, and chopped

⅓ cup chopped fresh basil

½—¾

½ - ¾ teaspoon red pepper flakes

1 teaspoon garlic, minced to paste, divided

4 ounces (½ cup) whole-milk ricotta cheese

¼ cup grated Parmesan cheese, plus extra for serving

¼ teaspoon pepper

1 teaspoon white wine vinegar

1 pound penne

1. Toss two-thirds of bell peppers, I tablespoon oil, and ¼ teaspoon salt

   together in 12-inch nonstick skillet. Cover and cook over medium-low heat,

   stirring occasionally, until bell peppers are softened and just starting to

   brown, about 15 minutes.

2. Add onion, tomato, basil, pepper flakes, and ½ teaspoon garlic and

   continue to cook, uncovered, stirring occasionally, until onion is softened

   and bell peppers are browned in spots, 6 to 7 minutes longer. Remove skillet

   from heat and let cool for 5 minutes.

3. Process ricotta, Parmesan, pepper, remaining one-third of bell peppers,

   remaining ¾ teaspoon salt, remaining ½ teaspoon garlic and cooked bell

   pepper mixture in food processor for 20 seconds. Scrape down sides of bowl.

   With processor running, slowly add vinegar and remaining 2 tablespoons oil

   and process for about 20 seconds. Scrape down sides of bowl, then continue

   to process until smooth, about 20 seconds longer.

4. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt

and cook, stirring often, until al dente. Reserve ½ cup cooking water, then

drain pasta and return it to pot. Add pesto and toss to combine, adjusting

consistency with reserved cooking water as needed. Season with salt and

pepper to taste. Serve, passing extra Parmesan separately.