Recipe: Pepper Stew and Penne, Too (using plum tomatoes and red wine)

PEPPER STEW AND PENNE, TOO

1/2 cup extra-virgin olive oil (plus extra for drizzling)
8 cloves garlic, thinly sliced lengthwise
2 cans (14 ounces each) peeled Italian plum tomatoes, chopped, with juices
2 teaspoons sugar
8 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1 cup dry red wine
2 cups torn fresh basil leaves (plus 1 large sprig fresh basil)
Salt and freshly ground pepper to taste
1 1/2 pounds dried penne
Freshly grated Parmesan cheese

Heat 1/4 cup olive oil in a heavy saucepan over low heat. Add half the garlic and cook until soft, stirring occasionally, 3 minutes.

Add tomatoes and sugar and cook slowly until thickened, about 30 minutes. Set tomato sauce aside.

Heat remaining 1/4 cup oil in another heavy saucepan over medium-low heat and add all remaining garlic and the bell peppers. Cook, stirring occasionally, until soft, 30 seconds.

Add tomato sauce, wine, torn basil and the basil sprig to peppers. Cook over medium-low heat, partially covered, stirring occasionally to blend flavors, 30 minutes.

Add a bit of water if sauce gets too thick. Remove sprig of basil and season sauce with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add penne and cook until just tender, 10-12 minutes.

Drain pasta well and toss it with sauce. Drizzle with a little olive oil and serve in a large bowl, with grated Parmesan cheese alongside.

Servings: 8
Source: Celebrate! by Sheila Lukins