Instructions: Boil pasta until just tender, according to directions on box (about 12 minutes). Drain in a fine-mesh strainer. Put the drained noodles into a large serving bowl and drizzle with 2 tablespoons of olive oil over the top and toss to blend well.

Heat a large nonstick frying pan over medium heat and add the remaining tablespoon of olive oil. When hot, add the bell peppers, onion and garlic and saute 5 minutes or until the mixture just starts to brown. About midway through the cooking, sprinkle the salt, white pepper and oregano flakes over the top and toss to blend. Let mixture cool completely.

Add pepper-onion mixture to pasta and toss to blend. Refrigerate until needed. This can all be done a day ahead of time. Before serving, add the fresh basil to the pasta mixture and squeeze with lemon. Toss to blend well. Add more salt and white pepper to taste if desired.

Makes 10 servings.

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