Whole Wheat Pasta With Peppers, Tomatoes And Olives

• 2 tablespoons extra virgin olive oil
• 3 sweet peppers, thinly sliced (Use a combination of red, yellow and orange)
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon dried marjoram
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch hot pepper flakes
• 2 plum tomatoes, diced
• 1/4 cup kalamata olive, sliced
• 2 tablespoons red wine vinegar
• 8 ounces whole wheat spaghetti
• 1/4 cup fresh parsley, chopped

1. In a large skillet, heat the oil over medium heat.
2. Fry the peppers, onion, garlic, marjoram, salt, black pepper and hot pepper flakes, stirring often, until saucy and very tender, about 18 minutes.
3. Add the tomatoes, olives and vinegar.
4. Cook, stirring, until heated through, about 1 minute.
5. Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, about 8 minutes.
6. Drain and return to the pot, reserving 1/2 cup cooking water.
7. Add the pepper mixture and parsley; toss to coat, adding enough of the reserved pasta water to moisten.
8. Serve topped with parmesan cheese.

extra virgin olive oil, sweet peppers, onion, garlic, marjoram, salt, black pepper, hot pepper, tomatoes, kalamata olive, red wine vinegar, whole wheat spaghetti, fresh parsley

Taken from www.food.com/recipe/whole-wheat-pasta-with-peppers-tomatoes-and-olives-202038 (may not work)