Three Pepper Pasts
Source of Recipe
I can't remember
List of Ingredients
1/2 (16OZ) PKG PENNE PASTA
1 LARGE RED PEPPER, SLICED
1 LARGE YELLOW PEPPER, SLICED
1 LARGE GREEN PEPPER, SLICED
1 LARGE ONION, SLICED
3 TBSP OLIVE OIL
1 TBSP SUGAR
3 TBSP BASALMIC OR RED WINE VINEGAR
3/4 TSP DRIED BASIL LEAVES
1/2 TSP BLACK PEPPER
Recipe
IN A DUTCH OVEN OR LARGE SAUCEPOT, PREPARE PASTA AS DIRECTED ON LABEL. USING 2 TSP SALT IN THE WATER. DRAIN THE PASTA AND RETURN TO THE POT. MEANWHILE, IN A 12 INCH SKILLET HEAT OLIVE OIL UNTIL HOT OVER MEDIUM-HIGHT HEAT. COOK THE PEPPER AND ONION SLICED WITH 1-1/2 TSP SALT UNTIL VEGETABLES ARE TENDER AND BROWNED, ABOUT 15 MINUTES. STIR IN THE SUGAR, VINEGAR, BASIL AND PEPPER. HEAT THE MIXTURE THROUGH. ADD THE VEGETABLE MIXTURE TO THE MACARONI AND TOSS TOGETHER. SERVE WARM.
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