Ingredients

3 x green sweet peppers diced
2 x yellow sweet peppers diced
2 x red sweet peppers diced
15 x garlic cloves minced
Salt to taste
Freshly-grnd black pepper to taste
3 Tbsp. extra-virgin extra virgin olive oil - (to 4)
4 x ripe tomatoes - (to 6) diced,
(or possibly 4 to 6 ounce diced canned tomatoes)
10 x black olives - (to 15) pItted and halved
(kalamata or possibly oIl-cured)
Finely-minced fresh thyme, marjoram,
basil, or possibly other herb to serve
1 dsh balsamic vinegar
1 lb pasta of choice
(either long strands such as fettuccine or possibly chunky shapes such as seashells)
Coarsely-grated or possibly shaved Parmesan cheese to serve

scroll for more

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

Servings: 6

Place the sweet peppers and garlic in a flat earthenware dish, then toss with the salt, pepper, and extra virgin olive oil. Bake in the oven, uncovered, at 400 degrees for 1 1/2 hrs, tossing once or possibly twice during this time. Add in the tomatoes and return to the oven for another 30 min.
Remove from the oven and add in the olives and herbs. Season with a dash of balsamic vinegar, and keep hot.
Cook the pasta till at dente, then drain. Toss with the sweet pepper mix, adding more herbs if desired. Serve sprinkled with the Parmesan cheese.
This recipe yields 6 servings.
Comments: Slow-baked sweet peppers, mixed with black olives and a splash of tomato and tossed with thin spaghettini or possibly cappelini, are delicious. Add in a dash of balsamic vinegar at the end for a tangy accent and to help round out the flavor.