Combine peppers, onions, garlic, and salt in large, heavy bottom non-stick pan over low heat.
Cook onions and peppers for aproximately an hour and a half, till onions are a rich golden brown and the bell peppers are soft. Remove from heat. (This can also be done in a cockpot, on low for 8-10 hours.)
Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Save 1 cup pasta water, drain remaining and place pasta back into cooking pot.
Gently fold in peppers and onions, along with any remaining olive oil from pasta pan. Add several sprigs of fresh, rinsed oregano and combine. Serve immediately.