5 to 6 sundried tomatoes
1 med. onion
2 red peppers
1/2 c. Parmesan cheese or Asiago, grated fresh
3 cloves garlic
1 (1 lb.) pkg. good Italian noodles, preferably Penne or Rigatoni
1/2 c. olive oil
2 to 3 fresh basil leaves or 1/2 tsp. dried basil

Put pasta water on to boil. Chop onion and red pepper to small size pieces, don't mince. Smash garlic cloves with back of knife and chop finely. Heat olive oil in cast-iron pan on medium heat. When hot, add above ingredients. Saute but don't brown too quickly. When water comes to a boil, put dried tomato in water for a minute to soften. Remove with slotted spoon and cut up tomatoes with scissors into sauteing vegetables. Cook pasta. Drain and mix with sauteed vegetables including olive oil and cheese. Serve immediately. Garnish with pine nuts if desired.