Pasta with Tomatoes, Peppers, and Olives

12 ounces dried spaghetti
3 tablespoons olive oil
4 to 5 yellow bell peppers (or orange bell peppers), seeded, stemmed and cut lengthwise into 1/2-inch strips
1/2 red onion, thinly sliced
2 cloves garlic , finely chopped
1/2 cup dry white wine
1/2 cup chopped black olives
3 tablespoons capers, rinsed
2/3 cup chopped parsley, loosely packed
Freshly ground black pepper
2 cups whole cherry tomatoes or baby Roma tomatoes, cut into quarters

Bring a large pot of salted water to a boil. Add the spaghetti and cook until it is al dente, then drain, reserving 1/4 cup of the pasta water. Transfer the
spaghetti to a large bowl and toss with 1 tablespoon of olive oil to lightly coat. Set aside.

In a wide, deep pot such as a Dutch oven on medium-high heat, heat the remaining 2 tablespoons of oil. Add the peppers and onion and cook, stirring often,
about 4 to 5 minutes. Add the garlic and the wine, which will deglaze the pan. Stir to scrape up and combine the pan juices.

Reduce heat to medium and add the olives, capers, half the parsley and the reserved liquid from the pasta pot and cook, about 5 minutes. Season with salt and pepper to taste. Add the tomatoes and cook for 1 minute, then turn off the heat.

To serve, divide the spaghetti among warm serving bowls, spoon the vegetable mixture over each and garnish with the remaining parsley.