10 cloves garlic, chopped
1 medium onion, chopped
2 Tbs olive oil
1 Tbs butter
1 cup red, 1 cup green, and 1 cup yellow pepper - julienne cut
1-24 oz can tomatoes, chopped with puree
1 lb. pasta
1 Tbs parmesan cheese
Peel and chop garlic and onion. Put oil and butter in a large skillet. Add garlic and onion, fry lightly, do not brown. Add sliced peppers and saute. Add sliced tomatoes and can of tomatoes. Add white wine. Simmer for 20 minutes.
Serve over cooked pasta. Sprinkle with Parmesan cheese.
