This is a really yummy veggie dish, and this recipe makes loads of it, it is supposed to serve four people. Meanwhile, Kyle and I will be eating it until Easter. 

Get this stuff:

2 cups penne

2 tbsp olive oil

2 tbsp butter

2 garlic cloves

1 green bell pepper, sliced thin

1 yellow pepper, ditto

16 cherry tomatoes, halved

1tbsp chopped oregano 

1/2 cup dry white wine

2 tbsp black olives

2 2/4 oz arugula

salt & pepper

more oregano to garnish

Then do this:

Cook pasta in a pan of boiling salted water until 'al dente', then drain. Heat the oil and the butter in a pan until the butter melts, add the garlic and stir for about 30 seconds. Add the bell peppers and cook for 3-4 minutes, sirring. Stir in the cherry tomatoes, oregano, white whine, and olives and cook for another 3-4 minutes. Season well with salt & pepper and stir in the arugula until just wilted. Transfer pasta to a serving dish, top with sauce, mix well and garnish with oregano. 

Then eat it.