- 4 large garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 6 large red and yellow bell peppers (3 pounds), cut into 2-inch-long julienne
- 1/2 cup dry white wine
- 1 pound penne
- Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes.
- While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.