Take a good sized amount of boiled and drained farfalle (bowtie) pasta. Put it in a large skillet with enough olive oil to keep it from sticking to the pan. Add kalamata olives, red wine or balsamic vinegar, oregano, a bit of kalamata olive brine, red peppers, fresh garlic and salt and sautee until the pasta has taken on a brownish color from the olives. If you're adding feta and/or parmesan cheese, now is the time to do it.