Pasta ala Juffo

Ingredients:

olive oil
butter
(cheap) white wine
~4 oz sundried tomatoes
2 green peppers
2 red peppers
one white or yellow onion
several (6-12+ by taste) cloves of garlic
1 roma tomato
1 bag spinach
[optional] small bag of pine nuts
10 oz (usually two boxes/tubes) goat cheese, preferably with garlic & herbs
1.5 boxes pasta (Farfalle recommended)


Directions:

Cut the sundried tomatoes into quarters (at least).
Put the sundried tomatoes in a bowl.
Pour enough white wine into the bowl to cover the sundried tomatoes.
Stir, and let soak.
Drink the rest of the white wine (or whatever), and let stand for at least 20 minutes.

Put some (plenty of) olive oil in a big, preferably somewhat deep frying pan.
Put frying pan on stove on medium heat. Wait until oil is somewhat hot.
Add chopped green and red peppers to frying pan.
Add chopped onion to frying pan.
Add chopped Roma tomato to frying pan.
Saute for about 10 minutes.

Add the wine and sundried tomato mixture to frying pan.
Saute contents for 20-30 minutes or until moderately soft.

Sometime in here, start water boiling for the pasta.
Put some salt in the pasta water if you want it to taste good.
At the appropriate time, start cooking the pasta.

Reduce sauce burner heat to medium-low.
Add the bag of spinach to the frying pan.
If using them, add pine nuts to the frying pan.
It will seem like a TON of spinach.
Stir, then put a lid on the frying pan for about 3-5 minutes.
Take the lid off and stir again.
If needed, put the lid on and cook for another three minutes.
Add the garlic to the frying pan.
Take the lid off and stir for 3-5 more minutes.
Turn the sauce burner to very low heat.

Turn off the pasta burner.
Drain the pasta, and return it to a pan.
Add one or two tablespoons of butter to the pasta and stir until mixed.

Add the goat cheese to the sauce and stir until mixed.

Add the sauce to the pasta.
Stir.
Eat.
Enjoy!