Penne with mixed bell peppers, basil, tomatoes, and olives

Boil salted water and add one pound of penne. Stir often.
Cut in half cherry or grape or tiny heirloom tomatoes and grind a little sea salt on them.
Wash and mince fresh parsley.

Cut three bell peppers (orange, yellow, and red) into short strips.
In a large wok, heat olive oil and saute the peppers.
Clear a space and melt a little butter and add 3 cubes of frozen garlic. Stir the garlic in the butter until it melts and becomes very fragrant.
Add a little more olive oil into the cleared center area of garlic and add about 8 cubes of frozen basil and stir in with garlic until basil is melted.
Mix the garlic/basil into the surrounding peppers and add generous grindings of lemon pepper.

When pasta is al dente, drain and add a little olive oil to it and then pour it into the wok and toss until the pasta is evenly covered with the garlic/basil/peppers mix.

Fold the halved tomatoes into the pasta.

Serve on plates and add fresh minced parsley, grated Parmigiano-Reggiano or crumbled Unexpected Cheddar, 4 or 5 olives per serving, and freshly grated pepper and salt to taste.