Penne with Yellow Peppers and Tomatoes

Ingredients

• 2 large bell peppers--quartered yellow peeled thinly sliced lengthwise
• 35 ounce canned tomatoes italian peeled drained chopped canned
• 2 large garlic cloves minced
• 2.5 tablespoons olive oil extra-virgin
• 4 servings parmigiano-reggiano cheese freshly grated for serving
• 1 pound penne pasta 
• 4 servings salt and pepper freshly ground

Equipment

• bowl
• frying pan
• pot

Directions

1. In a large skillet, heat 2 tablespoons of the olive oil.
2. Add the garlic and cook over low heat until golden, about 2 minutes.
3. Add the bell peppers and cook until tender, about 10 minutes.
4. Add the tomatoes and cook over moderate heat until thickened, about 5 minutes. Season with salt and pepper and keep warm.
5. Cook the penne in a large pot of boiling salted water, stirring occasionally, until al dente.
6. Drain the penne and return it to the pot.
7. Add the sauce to the pasta along with the remaining 1/2 tablespoon of olive oil and toss to coat. Season with salt and pepper and transfer to a warmed bowl.
8. Serve at once, passing the cheese separately.
9. Wine Recommendation: The sweet yellow peppers and tart tomato sauce in this simple pasta dish need the contrast of a crisp white with some herbal character. Consider a California Sauvignon Blanc, such as the 1997 Groth or the 1997 Silverado.