Instructions: 1. In a deep skillet over medium heat, heat oil. Break pasta into short lengths and carefully brown in hot oil (it burns easily).

2. Push pasta to one side and add onion, garlic, and bell pepper. Cook over medium heat until onion is translucent.

3. Add tomato and stock. Cover and cook until liquid is almost absorbed and pasta is tender (about 5 minutes).

Taste; add salt and pepper as needed.

4. Serve with a sprinkling of cheese.

Variation For a delicious "wet soup, increase the chicken or beef stock to 4 to 5 cups. Cook until pasta is tender.

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