Choice of pasta (normally left over from previous meal) 2 or 3 cups
Onion (choice red, vidallia, Spanish onions) normally about ¼ to ½ cup depends on quantity of pasta.
Pepper (green, red, yellow depends on how colourful you like it) again depends on quantity of pasta, but double the onions.
Green onions 1 or 2
Balsamic vinegar
Olive oil
Salt
Pepper
Directions
If using spaghetti or spaghettini cut into 1 inch lengths. Other pasta use as is. Coarse chop the peppers and onions slightly larger than the size of a pea. Stir together. Cut the green onions into i/2 inch lengths and add. Stir together.
Coat the pasta mix with 1 to 3 tablespoons of olive oil depending on quantity. Mix well. Balsamic vinegar normally double the quantity of oil. Mix well. Salt and pepper to taste.
Variation: add some garlic powder to taste