Spaghetti with roasted capsicum, pine nuts, chili & basil     Ingredients: one large capsicum (red pepper) per person pine nuts (or almonds) tomatoes (one per person) fresh basil chili or cayenne pepper (or black pepper) ghee, one teaspoon per person (the clarified oil content of butter) spaghetti Method: If you're concerned about the pitta aggravating (Ayurveda) ingredients, then use roasted almonds instead of pine nuts and course grind black pepper instead of chili as they are more pitta pacifying. Use at least one large or two smaller capsicums per person, the more you use the less tomato is required and the more distinctive the flavor. Cut capsicum along the outer ridges and around the stem and end so as to get 3 to 5 pieces that are fairly flat. Remove all seeds and grill on high, skin side up. When all the skins have gone completely black, remove and put them in a plastic bag for 5 or 10 mins. (the bag softens the blackened skins and makes them less brittle so they are more easily removed) Remove the blackened skins but don't wash off any black that remains on the capsicum. Cut tomatoes in quarters and remove the stem attachment. put them cut side down in a large saucepan or covered fry pan  with a bit of water in the bottom. Bring to boil and steam tomatoes for about 5 minutes until the skins can be easily removed with tongs. Don't let the water boil away. Just grab them with tongs in the middle of their backs and pull off the skins. Mash and break up the tomatoes a bit with the tongs. Turn down the heat and add chili or cayenne pepper (powdered or fresh, just enough to give it a bit of bite, not too hot). simmer the tomatoes for a while. Very thinly slice (or chop)the capsicums to slivers and mash them somewhat. Slivers are picked up more easily with the spaghetti. Mash the tomatoes and then add the capsicum. Cook a little longer to allow the capsicum flavor to diffuse into the tomatoes. The pine nuts (or almonds) should be fine grated like parmesan cheese. Don't grate your fingers, use a turn the handle grater (Mouli type) or a  machine grater, or mash them in a mortar and pestle, or finely chop them in a food processor etc. Remove the sauce from the heat and add ghee and salt to taste. Mix well. Pour the sauce onto "al dente" spaghetti in large spaghetti bowls. If you have to use flat plates, then add a bit of rice flour during the final simmering to thicken it a bit. Spread the sauce a bit (rice flour does not need to be dissolved first like wheat flour does), and sprinkle with the grated nuts and top with the freshly and finely sliced basil. If you get the proportions right, the roasted capsicum will be the main flavor, but the flavors of the chili, basil and pine nuts should be subtly and individually identifiable. If you use almonds you probably won't taste them as a separate flavor.