RED BELL PEPPER PASTA

l lb. fusilli pasta
l large yellow onion, sliced thin
8 oz. sun dried tomatoes in oil, sliced
6 cloves finely chopped garlic
3 oz. pancetta or canadian bacon, sliced in strips
4-5 tbsps. butter
l can pitted black olives, sliced
2 red bell peppers roasted, peeled and sliced
l/3 to l/2 cup olive oil
3/4 cup parmesan
red pepper flakes to taste
While your pasta is cooking, saute onions, tomatoes, garlic and
pancetta in the butter about 3-4 mins. or longer if you don’t like
the veggies firm. Add the olives and peppers. Simmer about 5-l0 mins
. Toss the veggies with the pasta, cheese and oil. Add red pepper
flakes to taste.
Prodigy