1 pkg penne pasta (or mostacchioli – straight tubes is what you’re looking for)
1 onion (size depends on your fondness for onion)
cracked black pepper
*Green bell peppers are underripe yellow, red, or other color peppers. They will be less sweet and more tangy.
Cut the onion and peppers into chunks. Cook the onion in a little olive oil over medium heat; add peppers when you feel like it. (This is how you know this is a family recipe.) Cook to your taste; I like the vegetables crisp but you can caramelize the onions if you like.
Cook the penne according to package directions – taste test a minute or two before it says it’s done so that you don’t miss it. Drain and mix in the veggies; toss with balsamic vinegar, oregano, and cracked black pepper (the fourth pepper.)