1 (16 ounce) can sliced pepper pasta
1/4 cup olive oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 tablespoon chopped fresh parsley
1 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried basil
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large saucepan over medium heat. Saute pepper pasta until golden and crisp. Stir in Cheddar cheese. Sprinkle with parsley and then red pepper, then oregano and rosemary. Return to a boil. Reduce heat to low; cook until pasta is golden.