Penne With Yellow Peppers & Sweet Onion
|Penne rigate pasta/Elbow twist pasta||10 Ounce (1 Package)|
|Olive oil||2 Tablespoon|
|Yellow peppers||2 Medium, thinly sliced|
|Jumbo sweet onion||1 , thinly sliced (Walla Walla Or Vidalia)|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Balsamic vinegar||1 Tablespoon|
|Chopped fresh basil||1⁄2 Cup (8 tbs)|
In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, in 12 inch skillet, heat olive oil over medium heat until hot.
Add yellow peppers, onion, black pepper, and 1/2 teaspoon salt and cook until vegetables are tender and golden, about 15 minutes, stirring frequently.
Remove skillet from heat; stir in balsamic vinegar and chopped basil.
When pasta has cooked to desired doneness, remove 1/2 cup pasta cooking water.
Drain pasta and return to saucepot.
Add yellow pepper mixture and reserved pasta cooking water; toss well.