Salmon Pasta

1 package pasta (rigatoni, penne, fettuccini, fusilli)

1 can black olives, sliced

1 pint container cherry or grape tomatoes

2 red peppers, chopped

1 lemon, cut in half and squeeze juice from it

1/4 cup olive oil (approximate)

3 garlic cloves, minced or about 1/2 tsp. garlic powder

oregano—lots of fresh, chopped leaves or about 1 T. dried

6 cups white wine

Capers (any amount to your liking)

Parmesan cheese, grated (at least 1 cup to 1/2 pound or more)

Leftover cooked salmon or a package of smoked salmon

Boil the pasta in a large pot. While pasta cooks, sauté peppers and garlic (if using minced) in olive oil in a skillet.

Place tomatoes in a colander and when the pasta is cooked pour it into the same colander to drain. In the pasta cooking pot, bring wine and lemon juice to a boil, add rest of ingredients (except salmon, capers and cheese) and mix well. Lastly, add salmon, capers and Parmesan cheese, pour onto a serving dish. Have more cheese to add when you serve it.