Preparation:
Dice or thinly slice the bell peppers. You could substitute 1 16-ounce can tomatoes, chopped and drained. In a large sauté‚pan, heat the oil and sauté‚the peppers, tomatoes, onion, garlic, half the basil, the rosemary, and thyme. Cook until the vegetables are tender. Pour this mixture over the pasta and toss to combine well. Sprinkle the finished dish with the remaining basil and Parmesan cheese. |
