2 medium green peppers, chopped

1 large onion, chopped

6 cloves garlic, diced

1 can (14.5 ounces) diced tomatoes

7 tbs. olive oil

2 tsp. salt

1 tsp. pepper

1 tsp. dry oregano

1 tsp. dry basil

1 cup crumbled feta cheese

3/4 cup chopped black olives (if you can, use Kalamata olives for the best flavor)

Cook pasta per instructions on the package until al dente. Drain then place in a large serving bowl and toss with 1 tablespoon olive oil. This will keep the pasta from sticking as it cools.

In a large sauté or frying pan, heat 6 tablespoons olive oil. Add peppers and onions and cook until onions turn translucent and peppers start to brown. Stir often so the vegetables don't burn. Once the onions and peppers are done, add the garlic and tomatoes, including any juice from the can. Stir in salt, pepper, oregano and basil. Bring ingredients to a simmer. Remove from heat and pour over the pasta. Toss the pasta until the vegetables are well distributed. Cool.

Add feta and olives. Taste to correct seasonings, adding salt and/or pepper as needed. Serve room temperature.