Three-Pepper Pasta

1 pound penne or mostaccioli pasta
1 large sweet red pepper
1 large sweet yellow pepper
1 large sweet green pepper
1 can diced tomatos
3 TBS olive oil
3 TBS basalmic or red wine vinegar
1 tsp dried basil
1/2 tsp cracked black peppercorns
1/2 tsp oregano
1 tsp salt
8 oz mozzerella cheese (shredded

A Regular Guys Recipe

Boil pasta according to package instructions.  When done, drain the pasta  and place in a cassarole dish or dutch oven.

While pasta is cooking, cut peppers and onions into thin strips (julienne).  In a large skillet, heat the olive oil over medium-high heat.  Add the onions and peppers and cook until tender but not brown (10-15 minutes).  Drain diced tomatos and add to the peppers. Stir in vinegar.  Add salt, peppercorns, basil, oregano.  Mix well and heat through.  Pour mixture over the cooked pasta and toss together.

Sprinkle cheese over the top of the pasta until covered.  Place in oven under broiler until melted and slightly browned.

Serves 4-6