- Saute onions and garlic in oil until soft.
- Add red bell pepper and saute until tender-crisp, about 2 minutes. Stir in tomato and cook over high heat until juices evaporate.
- Stir in cheese and next three ingredients, reserve.
- Cook pasta and drain well. Toss hot pasta with reserved tomato mixture.
Adapted from: State of New Jersey Department of Agriculture, Jersey Fresh