1 1/2 c. uncooked Rigatoni
1 tbsp. olive oil
1 med. green pepper
1 med. red pepper
1 clove crushed garlic
1 med. tomato, cut into wedges
1/2 med. onion, chopped
1 tsp. Oregano (dried)
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. grated Romano cheese

Cook rigatoni to desired doneness. Drain; rinse with hot water. In large skillet, heat oil, lightly saute peppers (cut into strips) and onion and garlic for 1 to 2 minutes. Add tomato; cook until peppers and onion are tender. Add oregano, salt and pepper. Stir in rigatoni. Place in serving dish; sprinkle with cheese. Serve immediately; makes 4 servings.