Years ago I saw Martha Stewart making a similar dish. I love the colors of the peppers.
Start with 1/4 to 1/2 cup olive oil. Place in deep skillet on medium heat.
Chop 5 cloves of garlic and place in pan
Slice 1 each of red, orange and yellow peppers, place in pan
Slice 2 romano tomatoes, place in pan
Squeeze in 2-3 teaspoons of lemon juice
Cook mixture for about 20 minutes while pasta is cooking
Cook 1 pound of penne pasta al denteDrain pasta. Add peppers mixture to pasta and stir
Optional add ins:
Fresh basil, red pepper flakes
Serve with grated Parmesan cheese