Pasta Presto

Before I added Pasta

I got the recipe for Pasta Presto on this blog, though mine didn't seem to turn out exactly like hers (I didn't use crumbled sausage - note to self!) It was easy, though it didn't get rave reviews from my toddler. I know JJ Mendiola wouldn't like it either, as it is very bell pepper-heavy.

1 package (16 ounces) penne pasta
2 teaspoon olive oil
4-5 cups (1/4 inch thick) sliced red/tri-color bell pepper (approx. 4 large bell peppers), each cut in half crosswise
1 teaspoon sea salt, divided
16 ounces Italian sausage (I should have used crumbled)
2 teaspoons dried oregano
2 garlic cloves, minced
1 cup (about 1, 5-6 oz small container) crumbled feta cheese
1 (15 oz can) black olives, sliced (or kalamata, if desired)
1/2 teaspoon black pepper

Cook the pasta according to the package directions. Undercooking is best, as it will continue cooking when you add to the other ingredients.

Saute the bell peppers and 1/2 teaspoon salt for 2 minutes in olive or coconut oil. Remove casings, if necessary, from the sausage. Add sausage, oregano, and garlic to pan; cook for 4 minutes until sausage is done; stirring to crumble. Add pasta, 1/2 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.