Ingredients
INGREDIENTS
4 large garlic cloves, minced
1/4 cup extra-virgin olive oil
6 large red and yellow bell peppers (3 pounds), cut into 2-inch-long julienne
1/2 cup dry white wine
1 pound penne
INGREDIENTS
4 large garlic cloves, minced
1/4 cup extra-virgin olive oil
6 large red and yellow bell peppers (3 pounds), cut into 2-inch-long julienne
1/2 cup dry white wine
1 pound penne
PREPARATION
Preparation
PREPARATION Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes. While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.
