Penne with Yellow Peppers and Tomatoes

• 2 1/2 tablespoons extra-virgin olive oil
• 2 large garlic cloves, minced
• 2 large yellow bell peppersquartered, peeled and thinly sliced lengthwise
• One 35-ounce can Italian peeled tomatoes, drained and chopped
• Salt and freshly ground pepper
• 1 pound penne
• Freshly grated Parmigiano-Reggiano cheese, for serving

1. In a large skillet, heat 2 tablespoons of the olive oil.
2. Add the garlic and cook over low heat until golden, about 2 minutes.
3. Add the bell peppers and cook until tender, about 10 minutes.
4. Add the tomatoes and cook over moderate heat until thickened, about 5 minutes.
5. Season with salt and pepper and keep warm.
6. Cook the penne in a large pot of boiling salted water, stirring occasionally, until al dente.
7. Drain the penne and return it to the pot.
8. Add the sauce to the pasta along with the remaining 1/2 tablespoon of olive oil and toss to coat.
9. Season with salt and pepper and transfer to a warmed bowl.
10. Serve at once, passing the cheese separately.

extravirgin olive oil, garlic, yellow bell, italian, salt, penne, cheese

Taken from www.foodandwine.com/recipes/penne-with-yellow-peppers-and-tomatoes (may not work)