Marthas Penne Pasta with Peppers
1 lb. Penne pasta
1 large yellow pepper, cut into 1 pieces
1 large red pepper, cut into 1 pieces
1 large green pepper, cut into 1 pieces
2 med. red onions, quartered, then sliced 1/4 thick (yes 2!)
2 tblsp. olive oil
2-3 cloves garlic, sliced thin (but big enough so guests can remove them if they desire)
1 cup packed fresh basil leaves, shiffenade (sp?)
Salt and Freshly ground pepper to taste
1/2 teaspoon red pepper flakes (optional)
1. Cut all peppers in diagonal pieces approx 1 big. Quarter onions, then slice in 1/4 slices. Heat large pan; when hot add olive oil and add peppers and onions. Stir often. Add garlic slices. Continue to cook on low to medium flame. Dont let garlic burn! Add salt, pepper, and red pepper flakes.
2. Cook pasta according to package directions. Try to have both pasta and peppers done at the same time.
3. When peppers and onion are soft, and pasta is al dente, add the basil and stir. Cook for 1 minute. Add pasta, stir to incorporate and transfer to warm serving platter. Garnish with fresh basil leaves and serve with crusty Italian vegan bread.
When fresh basil isn't available, I've used Pesto. Dried basil not recommended, the fresh flavor of basil needed here. (At least in my opinion!)