Four Pepper Pasta

• 1/2 (16 oz.) pkg. mostaccioli
• salt
• 1 large red pepper
• 1 large yellow pepper
• 1 large green pepper
• 1 large onion
• 3 Tbsp. olive or salad oil
• 1 Tbsp. sugar
• 3 Tbsp. red wine vinegar
• 1/4 tsp. dried basil leaves
• 1/2 tsp. cracked black pepper

1. About 30 minutes before serving; in saucepot, prepare mostaccioli as label directs using 2 teaspoons salt in water; drain.
2. Return pasta to saucepot.
3. Meanwhile, cut peppers and onions into 1/2 inch wide strips.
4. In 12-inch skillet, over medium high heat, in hot olive oil, cook peppers, onion and 1 1/2 teaspoons salt until vegetables are tender and brown; about 15 minutes.
5. Stir in sugar, vinegar, basil and cracked black pepper. Heat through.
6. Toss pepper mixture with pasta.
7. Makes 4 main dish servings.

mostaccioli, salt, red pepper, yellow pepper, green pepper, onion, olive, sugar, red wine vinegar, basil, cracked black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=817020 (may not work)