This dish is as colorful and healthy as it is tasty.

Ingredients

• 1 pound penne pasta
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 banana pepper
• 1 large onion
• 1 Tbs sugar
• 3 Tbs olive oil
• 3 Tbs red wine vinegar
• 1/2 tsp black pepper, freshly ground
• 1 Tbs fresh basil leaves, shredded (3/4 tsp dried basil)
• 1/2 salt

Directions

1. Prepare penne pasta.
2. Cut bell peppers and onion into 1/2 inch wide strips.
3. In skillet over medium-high heat, heat the olive oil.
4. Add the peppers, onion, and salt, cooking until just tender (about 15 minutes).
5. Stir in sugar, vinegar, basil, and black pepper.
6. Heat through.
7. Add the cooked pasta to the skillet and toss.

Note: While bell peppers originated on the North American continent they were embraced by Italians and have become part of Italian cooking. Bell peppers should be stored in the refrigerator to to retain the water. If stored at 45°F bell peppers should keep for 3 to 5 weeks. If bell peppers are stored at a lower temperature they will suffer chilling injury after 2 weeks. Interestingly, colored bell peppers, such as red or orange, are less sensitive to chilling injury than green peppers. If you use purple bell peppers do not cook them. They loose their wonderful color when cooked.