The key to this recipe is cooking the bell peppers until they’re meltingly tender, at least 15 minutes.
2 large garlic cloves, minced
1/4 cup dry white wine
1/4 cup extra-virgin olive oil
½ lb. penne
3 large bell peppers, cut into 2-inch-long julienne
Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes. While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.
From Gourmet, Sept. 1999