[CH] Bell peppers have their place, too.
Ron Hay (ronhay@pacbell.net)
Wed, 23 Feb 2000 11:09:12 -0800
We regularly make a wonderful pasta sauce when bell peppers and tomatoes
are in season. I just sautee a bunch of onions and bell peppers of
whatever color, sautee until tender, then throw in tomatoes, ad lib, a
slug of dry vermouth or dry white wine, and basil, just before
everything is cooked (my dear wife hates crunchy onions). I often throw
in a slug of good red wine vinegar or balsamic vinegar, just to finish
the dish, just prior to serving. We serve it with whatever pasta is
available and a good sprinkling of a good parmesan or pecorino
romano/tuscarello, and Italian parsley from the garden.
Ron