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spaghetti with sweet peppers

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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. Although generally one needs to roast or seer the peppers, we delight in the simplicity of presentations that take them as they are. As here.

for the sauce:

three medium red bell peppers
three medium yellow or orange bell peppers
three cloves garlic, peeled and minced
one quarter cup olive oil
two tablespoons of thyme, minced
two tablespoons minced fresh parsley
salt and pepper
one quarter cup white wine
one quarter cup freshly grated parmesan

for the pasta:

one pound spaghetti

Cut the peppers in half, then cut away all the roughage -- including the stem and the white ribs. Slice the peppers into long thin strips.

In a saute pan over medium heat, add the olive oil and the garlic. After fifteen seconds, add the peppers and the thyme. Add a teaspoon of salt and some pepper. Toss well to coat the peppers.

Cover and cook over a low to medium-low heat for about fifteen minutes. Stir regularly. The peppers should not get too soft -- keep a touch of toothiness. When finished, uncover, turn up the heat, and add the white wine to deglaze the pan. Set aside.

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. Drain.

Add the pasta to the sauce, add the parsley, stir. Check for salt and pepper. Serve with the parmesan on the side.