Recipe: Penne with Rainbow Peppers and Red Onion

PENNE WITH RAINBOW PEPPERS AND RED ONION

8 ounces penne pasta, uncooked
3 tablespoons olive oil, divided
1 red bell pepper, cut lengthwise into 1/4-inch-wide strips
1 yellow bell pepper, cut lengthwise into 1/4-inch-wide strips
1 orange bell pepper, cut lengthwise into 1/4-inch-wide strips
1 red onion, halved lengthwise, then thinly sliced
4 cloves garlic, minced
1 tomato, cut into 1/2-inch cubes
1/2 cup merlot or other full-bodied, plummy red wine
1/3 cup fresh basil chiffonade (see tips)
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
Freshly ground pepper, freshly shredded Parmesan cheese and toasted pine nuts (see tips) for garnish

Bring a large pot of salted water to boil over high heat. Cook the penne according to the package directions.

Heat 2 tablespoons of the oil in a large saut pan over medium heat. Add the bell peppers and onion and cook, stirring occasionally, until tender, about 20 minutes.

Add the garlic and stir constantly for about 1 minute.

Stir in the tomato and wine, then reduce the heat to low and simmer until the liquid is nearly absorbed, about 10 minutes.

Stir in the basil, salt and pepper. Taste and adjust the seasonings.

When the pasta is done, drain well. Return it to the pan, and toss with the remaining 1 tablespoon of oil.

TO SERVE:
Spoon the bell pepper topping over the penne in shallow bowls. Garnish with pepper, Parmesan and pine nuts.

TIPS:

BELL PEPPERS:
Most often sold in the mature green stage, fully developed but not ripe. Red bell peppers are green peppers allowed to ripen on the vine; they are sweeter because of longer ripening. Choose bell peppers that are plump, firm and crisp, with no wrinkling or soft spots. Store them for up to a week in plastic bags in the refrigerator.

CHIFFONADE:
The word comes from a French word that describes something that has been torn into ribbons or shreds. To make chiffonade cuts, stack several leaves on a cutting board, roll them up lengthwise and then slice crosswise into thin strips.

TOASTING NUTS:
To toast nuts on the stove top, place them in a single layer in a dry skillet over medium heat. Stir or toss the nuts, watching closely, until they are fragrant and golden brown, about 4 minutes. Or, spread nuts on a heavy baking sheet or pie plate and bake in a preheated oven at 350 degrees for about 5 minutes, stirring frequently. To prevent burning, remove nuts from skillet or baking pan as soon as they are toasted.

This recipe is vegan if cheese garnish is omitted.

Servings: 4
Source: The Spirited Vegetarian: Over 100 Recipes Made Lively with Wine and Spirits by Paulette Mitchell