Recipe - Four-Pepper Pasta

One half pack (16 oz.) mostaccioli or
penne macaroni
Salt
1 lg Red pepper
1 lg Yellow pepper
1 lg Green pepper
1 lg Onion
3 tablespoon Olive or salad oil
1 tablespoon Sugar
3 tablespoon Balsamic or red wine vinegar
Three fourths teaspoon Dried basil leaves
One half teaspoon Cracked black pepper

About 30 minutes before serving, in saucepan, prepare mostaccioli as label
directs, using 2 teaspoons of salt in water; drain. Return pasta to
saucepan. Meanwhile, cut peppers and onion into One half inch wide strips. In 12
inch skillet over medium heat, in hot olive or salad oil, cook peppers,
onion and 1 One half teaspoons of salt until vegetables are tender and browned,
about 15 minutes. Stir in sugar, vinegar, basil and cracked black pepper;
heat through. Toss pepper mixture with pasta; makes 4 maindish servings.
Each serving: About 350 calories, 11 g fat, 0 mg cholesterol, 940 mg
sodium.

Posted to FOODWINE Digest 13 Sep 96

From: Joe Ames ames@PROLOG.NET

Date: Sat, 14 Sep 1996 08:22:47 0400