Rigatoni with Olives,
          Bell Pepper, and Feta

• 1/4 c. chopped black olives
• 1 T. chopped fresh oregano (OR 1 tsp. dried oregano)
• 1/4 tsp. salt
• 2 tsp. olive oil
• 2 c. thinly sliced onion
• 4 garlic cloves, minced
• 2 c. red bell pepper strips
• 1/2 c. water
• 1 lb. uncooked rigatoni
• 3/4 c. (3 oz.) crumbled feta cheese

In a small bowl combine olives, oregano, and salt. Heat oil in a large non-stick skillet; saute onion for 3 minutes or until tender. Add garlic; saute an additional 1 minute. Add peppers; cover, and reduce heat. Cook 10 minutes. Add water; cover and simmer an additional 10 minutes or until peppers are tender. Stir in olive mixture; keep warm. Cook pasta according to package directions; drain. In a large bowl combine pasta and pepper mixture; toss well. Add feta cheese; toss gently to coat.

Yields 4 servings.