Veal Capellini - cooking recipe

Ingredients

1 lb veal, sliced thin into small pieces
1 green pepper, sliced
1 onion, sliced
3 tablespoons of fresh minced garlic
3 tablespoons olive oil
1 teaspoon basil
1 teaspoon oregano
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1 teaspoon black pepper
8 ounces angel hair pasta
1 (16 ounce) jar marinara sauce

Preparation

Boil water for pasta. Cook pasta for 5-8 minutes (until desired tenderness), drain and set aside.
Cut onion and pepper into 1-2 inch thin slices. Heat 1 1/2 tablespoons of olive oil in pan. Saute onions and peppers until browned. Add rest of olive oil and veal slices, saute until veal is cooked through. Drain.
Heat marinara sauce on medium heat in a medium sauce pan. Add veal, onions and peppers into sauce and continue to heat. Add basil, garlic, oregano, parsley, salt, and pepper to sauce and heat while stirring until hot.
Top angel hair pasta with veal sauce and enjoy.