Jon's Taglierini Peperonata

1/4 cup olive oil
2 large onions, thinly sliced
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
¼ cup sun dried tomatoes
¼ cup chopped olives kamatetra
1 fresh rosemary sprig
1 tablespoon fresh garlic
1 tablespoon balsamic vinegar or red wine vinegar

Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers and rosemary and sauté until onions and rand next 6 items cook until they are very tender, about 40 minutes. Mix and Garlic and vinegar. Season to taste with salt and pepper. Toss together with taglierini. Serve hot, warm or at room temperature