Pasta with Mushrooms & Peppers

Here is an excellent way to use fresh bell peppers from your garden.  The original recipe was presented in Guiliano Hazan's 1993 The Classic Pasta Cookbook and based on a dish he enjoyed at Antonello Colonna in Labico outside of Rome. We’ve altered to make it vegetarian. 

1/3 cup extra virgin olive oil
6 whole garlic cloves, crushed and peeled
1 teaspoon dry sage (or 1 tablespoon fresh)
1 teaspoon dry rosemary (or 1 tablespoon fresh)
1 pound crimini mushrooms, cut into ½” dice
1 large yellow and 1 large red bell pepper, cut into ½” dice.
2 tablespoons butter
salt and freshly ground black pepper, to taste
1/3 cup Parmesan cheese, grated
1 pound bow-tie pasta

Heat olive oil with garlic, sage, and rosemary over medium-high heat, stirring frequently, until the garlic has browned on all sides.  Remove from heat and pour oil through a strainer to remove the garlic and herbs. 

Place seasoned oil into a large pan over medium-high heat.  When the oil is hot, add in the fresh mushrooms and sauté until their released water has evaporated.  Add in the red and yellow bell peppers and continue sautéing until they are tender, about 5-10 minutes.  Season to taste with salt and pepper.

Bring 4 quarts of salted water to a boil.  Add the pasta and cook until al dente.  Drain.  Toss pasta with the sauce and grated cheese.  Serve immediately. 

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