There are a few other green things in this dish as well - olives and capers - but I couldn't work them into the title without it becoming clumsy.
I saw a film once, about a guy who was an artist and was going through a green pepper period. It was a long time ago, but I remember he was a kind of hippy and I think the implication was he took loads of drugs and, in order to better understand his subject, he surrounded himself with green peppers and that's all he would eat. I don't remember anything else about that film at all, except that his girlfriend was getting really fed up with his behaviour. He was kind of obsessive and grumpy about it.
I don't think peppers are so special. But, occasionally, when I come across some particularly fresh specimens, I'm captivated by their other-worldly appearance and pungent exotic smell. When that happens, I think I've really got to do something with them that captures those wonderful qualities. That usually means stuffing them, but sometimes I enjoy slowly and gently frying large pieces of green pepper as a great method of retaining the taste, texture and fragrance of the vegetable...I'm starting to sound like that dude in the film...
Here's the recipe, set out for four people. You can do some adjusting for more or less (though it's a good keeper if there are only two of you. Stick the leftovers in the fridge for later).
Ingredients
350-400g of pasta
2 or 3 green peppers
2 or 3 large tomatoes
3 or 4 cloves of garlic
A small handful of pitted green olives
A teaspoon of capers
A quarter teaspoon of dried rosemary
Olive oil
Salt
Cut the peppers into fairly large pieces and fry gently in olive oil until they are soft and beginning to brown in parts. This will take a little while, so it's a good idea to set the peppers frying first and then stick a pot of water on the heat for cooking the pasta and preparing the other ingredients. Chop the tomatoes and slice the garlic and cut the slices into pieces so you end up with sort of 'matchsticks'. Chop the olives roughly.
When the peppers have softened, add the garlic to the pan and cook for a minute until it just begins to turn golden, then add the tomatoes, capers and olives. Stir gently, sprinkle with rosemary and salt and cover the pan. Cook for just a few minutes more to heat through and soften the tomatoes. Your pasta should be ready by now, too, so drain it and stir gently into the sauce and serve.