Peaches are waning, but bell peppers are abundant and cheap, which is why I have a refrigerator full of them and not much else. When I need a simple pantry dish, I almost always turn to pasta. (Much to my chagrin, scrambled eggs just don't make it with my husband.) So here is an easy pasta dish I whipped up last night with peppers, onions, pasta and feta. First, caramelize the onions and peppers in some olive oil, about 20 minutes so they're good and soft. Next, boil the pasta—almost any kind will work, but I used penne in this case. Dump the penne in the skillet to soak up the veggie juices, and scatter with feta cheese. Put the lid on the skillet for a few minutes to "melt" the feta into the pasta, and serve. If I had some basil or parsley or spinach or arugula handy, I would have tossed that in too, but it was very tasty without it. Serve with a strong red wine, like a Cab, and dinner is done.

P.S. Here's the kids' version. Boil pasta, toss with butter and salt, and serve.

Ingredients