Instructions: Cut the bell pepper into thin slices and set aside.

Pit and coarsely chop olives and set aside.

Place tomatoes in shallow pan and cover with boiling water for 2 minutes. Drain, reserving 1/4 cup of the liquid. Thinly slice tomatoes and set aside.

Heat oil in a large nonstick skillet; add scallions and garlic. Stir frequently while cooking for 2 minutes. Add peppers, and cook for 3 minutes or until just tender. Add chicken broth and cook until most of the liquid has evaporated.

Reduce heat, then add tomatoes and the reserved liquid, basil, olives, capers and oregano. Simmer for 5 minutes.

Put Tagliatelle in a large serving bowl; add goat cheese and toss until melted. Add pepper mixture and toss until mixed well.

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