Peperonata Pasta

• 1 tablespoon olive oil
• 2 green bell peppers, diced
• 1 red bell pepper, diced
• 1 yellow bell peppers or 1 red bell pepper, diced
• 1 garlic clove, minced
• 2 large tomatoes, diced
• 12 cup reduced-sodium vegetable broth, meatless option
• 12 cup reduced-sodium chicken broth, meat option
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons kalamata olives, chopped
• 12 teaspoon salt or 12 teaspoon salt substitute
• 14 teaspoon fresh ground black pepper
• 8 ounces ruote pasta

1. Ruote is wagon wheel pasta.
2. Olives can be replaced by other varieties such as Gaeta or Nicoise.
3. Flavorful is a must.
4. In large nonstick skillet, heat oil over medium heat until hot but not smoking.
5. Add peppers, garlic and cook until peppers are softened about 8 minutes
6. Stir in the remaining ingredients except the pasta.
7. Use broth of your choice.
8. Bring to a boil.
9. Reduce heat and simmer, stirring occasionally, until flavors have blended and mix thickens slightly.
10. About 15 minutes.
11. Cook the pasta at the same time in a large pot of boiling water until pasta is tender.
12. Drain well.
13. Add to sauce and coat.
14. Cook until pasta is warmed thru about 1 minute.
15. Divide into serving bowls and serve.
16. For Vegetarian or Vegan use the meatless broth option.
17. Chicken broth is not vegetarian.

olive oil, green bell peppers, red bell pepper, yellow bell peppers, garlic, tomatoes, vegetable broth, chicken broth, fresh basil, fresh parsley, kalamata olives, salt, ground black pepper, pasta

Taken from www.food.com/recipe/peperonata-pasta-227272 (may not work)