Bell Pepper-Zucchini Pasta

Cut bell peppers in half, remove seeds and rinse. Line a baking sheet with aluminum foil. With the skin side up, distribute bell pepper halves on sheet. Roast under the preheated oven broiler until the skin is slightly blackened (watching carefully), for 6-8 minutes.

Meanwhile, trim zucchini, rinse, cut in half crosswise and cut lengthwise into thin strips. Drain the capers.

Take bell peppers from the oven and cover for about 5 minutes with a damp kitchen towel. Then peel and dice.

Halve chile pepper lengthwise, remove the seeds, rinse and finely chop. Dice the baguette, finely crumble with your hands and place in a bowl.

In a small non-stick pan, heat 1 tablespoon olive oil. Toast breadcrumbs and chile pepper until golden brown, stirring frequently.

Cook pasta according to package directions in plenty of boiling salted water until al dente.

Meanwhile, heat the remaining oil in a large non-stick pan. Cook zucchini over medium heat while stirring until soft.

Peel the garlic and pass through a garlic press directly into the zucchini. Add diced bell peppers and capers. Season with salt and pepper and keep warm.