1) Boil water and get the penne rice pasta cooking - I like Trader Joe's brand!
2) Broil red peppers, seeded and cut into halves or thirds, skin side up, on top oven rack (about 10 minutes)
3) Cut tops off portobellos and marinade
* marinade ideas (1 cup or so):
a) balsamic vinegar
b) white wine and thyme, marjoram, and oregano
c) marinade from jar of marinated artichokes
4) Chop stems
5) Dice a few cloves of garlic, to taste
6) Saute stems and garlic with some white wine
7) When red peppers are roasted, remove from oven and immediately cover with aluminum foil. After 10 minutes, you can easily peel the skin off then slice into strips
8) Scrape the steps and garlic to the side and place the caps in the middle of the pan. Add some diced tomatoes and some water (or the juice of the can if using canned tomatoes)
9) Simmer until mushroom tops are cooked then remove tops and slice or cube
10) Add the marinade to the pan (if you used balsamic, then only add about half)
11) Add capers (unless you used balsamic) and reduce
12) Mix the drained penne in a large bowl with the sliced red pepper, portobello tops, and sauteed stems
13) Add a little EVOO and chopped parsley if you like
*Serve hot or cold
