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Ingredients:
2 packages Fasolino's Rotelli #362
Fasolino's Virgin Olive Oil
2 red peppers -- sliced thin
2 green peppers -- sliced thin
2 yellow peppers -- sliced thin
1 large red onion -- sliced thin
1 bunch fresh parsley -- chopped
1 can black pitted olives sliced into thin rings
1 medium jar capers -- (any size)
1 small jar sun dried tomatoes -- julienned
basalmic vinegar
salt
pepper
minced garlic to taste
Directions:
Cook pasta al dente.
Add oil to large hot pan over high heat. Sautee onions, peppers and garlic. Sautee till slightly softened but still firm. Add a large splash of balsamic vinegar and let it glaze the mixture (add more olive oil if needed).
Add sun dried tomatoes, olives, capers. Toss well to heat through. Season with salt and pepper to taste. Remember that the capers are salty.
Drain pasta and put in very large bowl. Add pepper mixture and toss well with parsley. Add parmesan cheese to taste.
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