Roast, peel, stem, and seed the peppers.
Tear them into 1/4- to 1/2-inch-wide strips and save their juices.
In a large skillet, heat the olive oil with the garlic over moderate heat.
When the garlic sizzles, add the pepper strips and their juices.
Then stir in the vinegar.
As soon as the liquid sizzles, stir in the basil and parsley and spoon the sauce over cooked pasta.