Instructions: Stirring in olive oil at the very end rounds out the flavors.

1. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic, saute for 6 minutes or until tender. Add bell peppers and the next 5 ingredients (bell pepper through tomatoes); bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally. Remove from heat; stir in oil. Serve over pasta.

Yield: 6 servings (serving size: 3/4 cup sauce and 1 cup pasta).

NOTES : This was delicious. Very easy, very light, and a perfect recipe to keep on hand for pantry cooking. I only had 1 cup of peppers, so I halved the recipe. Go easy on the sugar, as I think the amount needed is dependent on the sweetness of your peppers. My peppers were very sweet, so the sugar made it a tad too sweet. To counteract that, I added some dried red pepper flakes and a splash of Chianti. I used only a teaspoon of oil, and grated a tiny bit of parmesan cheese on top (which is all that was left after cutting away the mold :-) ).

Im going to add a can of artichoke hearts to the leftovers for lunch.

Once again Im not disappointed with a Cooking Light recipe.

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