Pepper Stew and Penne, Too

By bakers_delight85

Ingredients

• 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 their juices
• 2 tsp. sugar
• 8 red bell peppers, stemmed, seeded, and cut into generous 1-inch pieces
• 8 yellow bell peppers, stemmed, seeded, and cut into generous 1-inch pieces
• 1 cup dry red wine
• 2 cups torn fresh basil leaves, plus 1 large sprig fresh basil
• Salt and freshly ground black pepper, to taste
• 1 1/2 pounds dried penne
• Freshly grated Parmesan cheese, for serving

Details

Servings 8

Preparation

Step 1

Heat 1/4 cup of the olive oil in a heavy saucepan over low heat. Add half of the garlic and cook until soft, stirring occasionally, 3 minutes. Add the tomatoes and sugar and cook until thickened, about 30 minutes. Set the tomato sauce aside.
Heat the remaining 1/4 cup oil in another heavy saucepan over medium-low heat and add all the remaining garlic and the bell peppers. Cook, stirring occasionally, until soft, 30 minutes.
Add the tomato sauce, wine, torn basil, and the basil sprig to the peppers. Cook over medium-low heat, partially covered, stirring occasionally, to blend the flavors, 30 minutes. Add a bit of water if the sauce gets too thick. Remove the sprig of basil and season the sauce with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne to the boiling water and cook until just tender, 10-12 minutes. Drain the pasta well and toss it with the sauce. Drizzle with a little olive oil and serve in a large bowl, with the grated Parmesan cheese alongside.