Fusilli with tri color bell peppers

I came across this recipe in Williams Sonoma's Pasta Cookbook. It looked so colorful that I had to try it out. While the original recipe is for a pasta salad I used the ingredients and came up with a warm pasta dish.

Ingredients 1/2 pound long Fusilli
1 red bell pepper
1 green bell pepper
1 orange bell pepper

1 yellow bell pepper
(use any color you want)
1 tsp of garlic paste
1 tsp of drained capers
1 cup of cubed fresh mozzarella cheese
Red pepper flakes to taste
1/2 tsp of pepper powder
Salt to taste
Olive oil as needed

Method
1. Slice the bell peppers into long strips (you can also cut them into rings), brush with olive oil and add salt and pepper and roast (at 350 degrees) in the oven until done. Set aside.
2. Cook the pasta until al dente. Follow the instructions on the package.
3. Pour olive oil in a pan, add the red pepper flakes and garlic paste and sauté.
4. Add the oven roasted bell peppers and mix well.
5. Transfer the cooked pasta and add salt if required.
6. Remove from flame and add cubed mozzarella pieces.
7. Serve hot.