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1
Bring water to a rolling boil and add a dash of salt and the pasta.
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2
While the pasta cooks for 8-10 minutes (depending on desired firmness), chop peppers into small chunks. Chop the tomato into about 16 different segments - any smaller, and they will get lost when you mix all the ingredients together.
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3
Sprinkle peppers and tomato with garlic powder, salt, and pepper.
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4
Remove pasta from heat, drain water, and empty into a different container. Set aside.
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5
Using the same pot (this makes sure you get the most flavor, so don't switch pots), put in half a tablespoon of red pepper olive oil and let it coat the bottom. Dump in half of the chopped peppers; stir them in the oil to make sure they are coated.
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6
Let the peppers cook for about 5 minutes (or until tender), stirring occasionally to make sure they aren't sticking to the bottom. Then empty them into the container with the pasta.
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7
Add another half tablespoon of red pepper olive oil to the pan, let it coat the bottom, and let the other half of the peppers cook for about 5 minutes. Then empty them into the pasta container as well.
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8
Add the last half tablespoon of red pepper oil to the pan and let it coat the bottom. Add the tomato chunks. Let them cook for 2-3 minutes.
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9
Pour the pasta and peppers back into the pot with the tomatoes and stir.
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10
Add pasta sauce, parmesan cheese, and pesto. Mix until the pasta is evenly coated.
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11
Add oregano, basil, and pepper. Mix.
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12
Refrigerate until cold or eat it now! :).
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13
It will keep for several days if refrigerated in a tupperware container.
