1/2 (16 oz.) pkg. mostaccioli or penne macaroni
Salt
1 lg. red pepper
1 lg. yellow pepper
1 lg. green pepper
1 lg. onion
3 tbsp. olive or salad oil
1 tbsp. sugar
3 tbsp. balsamic or red wine vinegar
3/4 tsp. dried basil leaves
1/2 tsp. cracked black pepper

About 30 minutes before serving, in saucepan, prepare mostaccioli as label directs, using 2 teaspoons of salt in water; drain. Return pasta to saucepan.

Meanwhile, cut peppers and onion into 1/2 inch wide strips. In 12 inch skillet over medium heat, in hot olive or salad oil, cook peppers, onion and 1 1/2 teaspoons of salt until vegetables are tender and browned, about 15 minutes. Stir in sugar, vinegar, basil and cracked black pepper; heat through. Toss pepper mixture with pasta; makes 4 main-dish servings.

Each serving: About 350 calories, 11 g fat, 0 mg cholesterol, 940 mg sodium.