Nigel Slater's Roasted Peppers with Pasta and Basil

We have been getting some wonderful long 'ramiro' peppers from Riverford this Autumn.  They are sweeter than traditional 'bell' peppers, and when I saw this recipe on Nigel's recent 'Simple Cooking' series, I knew I had to make it.  It is a variation on Piedmontese Peppers, where the halved peppers are stuffed with cherry tomatoes and garlic.  You make basil oil by blitzing a lot of fresh basil with olive oil, spoon over the peppers and tomatoes, and bake for 20 minutes or so, until the peppers are soft and juicy.  Serve with orechiette pasta, dressed in the remaining basil oil and the juices from the baking tin.  A delightful dish.  It would work with regular peppers, I'm sure, but do try to get the ramiro ones