Angel Hair Pasta with Marinated Cherry Tomatoes and Bell Peppers

   This slightly modified David Tanis recipe is a  fun, fast summery meal. with a similar easy preparation to the the Arugula/Pasta recipe. The only cooking is the quickly boiled pasta. The angel hair pasta is thin enough to soak up the tomato, garlic, pepper marinade. A great recipe for ripe cherry tomatoes.
You can serve it hot, but it is just as good at room temperature. "Pasta Fredda"

Ingredients:
3/4 lb. Angel Hair or thin spaghetti pasta
3/4 lb. of your best cherry tomatoes  (you can use any ripe tomato)  cut it into small pieces.
One red or yellow bell pepper, or half of each, finely diced
2 cloves garlic, finely minced
1 Teaspoon of salt, 1/4 teaspoon ground black pepper
1/4 teaspoon pepper flakes or sprinkle of cayenne
2 oz. feta cheese


Directions:
In a large pasta bowl put two tablespoons red wine vinegar, 3 tablespoons olive oil, salt and pepper, the minced garlic, the pepper flakes or cayenne, the diced bell pepper and the cherry tomatoes.  Stir several times while marinating for at least a half hour.
When ready, cook and drain the pasta, add it to the bowl, and do your best to mix the pasta and tomatoes. You can let it sit the sauce to soak up the liquid. Serve with crumbled feta, and decorate with some basil leaves or whatever you have on hand.