Caramelized Onion and Red Pepper Penne Pasta

4 tablespoons olive oil
4 red peppers, seeded cut lengthways into 1 cm wide strips
2 large red onions, sliced
4 coarsely chopped garlic cloves
1 cup dry red or white wine
1 lb. dry penne pasta
1 tsp crumbled dried herbs de Provence or to taste
salt and freshly ground black pepper
freshly grated parmesan cheese, to serve

Heat the oil in large pan and cook the peppers over a medium heat for 15 minutes. Add the onion and cook for a further 15 minutes until the peppers and onions are nicely browned.

Uncover, add the garlic and season with salt and pepper. Cook until the onions are caramelized. Increase the heat and add the wine and herbs and cook until the wine evaporates, about 5 minutes.

Meanwhile, cook the pasta in a large pan of boiling water. Drain the pasta well and return to the pan. Add the pepper and onion mixture and toss well.

Serve and pass the cheese for sprinkling over individual servings.

Makes 4 to 6 servings