Wash the peppers, place them on a plate covered with oven paper and cook them whole in the preheated oven at 180°C for about thirty minutes or until the skin rises.
Cool them quickly in the blast chiller for ten minutes, then remove the skin, the stem and the inner seeds; cut them to strips and sauté in a pan with a drizzle of oil, a clove of garlic, salt and pepper.
Once flavoured, blend them until you get a soft cream. Cook the tagliatelle in plenty of salted water, drain them at finish cooking in a pan with the cream of peppers. Divide the pasta on the plates and finish with dark chocolate grated.