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Peppers, when they come to the market in all their glory, provide not only a wonderful flavor and texture, but dazzling color to a pasta dish. And with tomatoes we have an all-star flaming red extravaganza in this fall classic, with loads of nutrition.

for the sauce:

• one pound red bell peppers, cut in medium dice
• one and one-quarter pounds tomatoes, roughly diced
• two tablespoons extra virgin olive oil
• three garlic cloves, peeled and diced
• one medium onion, roughly chopped
• one-quarter cup fresh basil, chopped
• salt and freshly ground pepper
• two tablespoons parsley
• one quarter cup freshly grated parmesan

for the pasta:

• one pound spaghetti

 In a saute pan over medium heat, add the olive oil and the garlic. After thirty seconds, add the onion. Cook until the onion is tender, about three minutes, and add the peppers, a teaspoon of salt and some freshly ground pepper. Cook until the peppers have softened, about ten minutes.

Add the tomatoes and basil and bring to a simmer. Cook about fifteen minutes: the tomatoes should have broken down.  Then cover, reduce the heat to a very mild but constant simmer, and cook for another fifteen minutes. Cool and put the sauce through the medium blade of a food mill. Return to the pan.

Bring 4-5 quarts of cold water to a heavy boil. Add a couple tablespoons of salt. Add the pasta, stirring it well to get it separated and mixed. Cook to al dente. Reserve one cup of the liquid. Drain.

Add the pasta to the sauce, add the parsley, stir. Add cooking liquid enough to make the sauce not too thick and so it coats the pasta. Check for salt and pepper. Serve with the parmesan on the side.

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