Linguine with Bell Pepper Julienne and Tomato Basil Sauce

To prepare for cooking boil a pan of water. Drop your tomatoes in the boiling water for about 1 minute. When you take the tomato out, the skin will easily peel off. Once seeded, chop the tomatoes. The peppers should all be cut into a 1/8 inch julienne. (To julienne is to cut in very thin strips.) The heavy, whitish membrane inside the pepper should never be used. Always cut that away. Now we can get started! Heat 1/4 cup of the olive oil in a heavy large skillet over low heat. Add onions and cook until translucent, stirring occasionally, about 8 minutes. Add 1/2 of the garlic and stir for 30 seconds. Increase heat to medium. Add tomatoes, chopped basil, salt and pepper and bring to a boil. Reduce heat and simmer until almost all the liquid evaporates, stirring occasionally, about 25 minutes. This can be prepared up to 4 hours ahead. Reheat before using. Heat remaining 1/4 cup olive oil in another heavy, large skillet over medium high heat. Add bell peppers and cook until tender and edges begin to brown, stirring occasionally. This will take about 10 minutes. Add remaining garlic and stir 30 seconds. Stir in 2 tablespoons of the julienne basil. When you start the peppers, you should have a large pot of salted, boiling water to add the pasta to. Stir it to avoid sticking. Cook until just tender but still firm to the bite. This is a little multi-tasking for you to perform. Drain the pasta well and toss with the finished peppers. Transfer pasta to a large bowl or platter. Top with the tomato sauce. Garnish with basil. Serve 6.