Pasta With Red, Yellow, And Green Peppers And Black Olives

Recipe Ingredients

3		Green sweet peppers - diced
2		Yellow sweet peppers - diced
2		Red sweet peppers - diced
15		Garlic cloves - chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Extra-virgin olive oil - (to 4)
4		Ripe tomatoes - (to 6) - diced,
		= (or 4 to 6 oz diced canned tomatoes)
10		Black olives - (to 15) - pItted and halved
		= (kalamata or oIl-cured)
		Finely-chopped fresh thyme, marjoram,
		Basil, or other herb - to serve
1		Balsamic vinegar
1 lb	454g / 16oz	Pasta of choice
		= (either long strands such as fettuccine
		Or chunky shapes such as seashells)
		Coarsely-grated or shaved Parmesan cheese - to serve

Recipe Instructions

Place the sweet peppers and garlic in a flat earthenware dish, then toss with the salt, pepper, and olive oil. Bake in the oven, uncovered, at 400 degrees for 1 1/2 hours, tossing once or twice during this time. Add the tomatoes and return to the oven for another 30 minutes.

Remove from the oven and add the olives and herbs. Season with a dash of balsamic vinegar, and keep warm.

Cook the pasta until at dente, then drain. Toss with the sweet pepper mixture, adding more herbs if you like. Serve sprinkled with the Parmesan cheese.

This recipe yields 6 servings.

Source:
Cookbook Digest, Mar/Apr, 1996

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