Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain well.

While the water comes to a boil add the olive oil (make sure the oil covers the entire bottom of the baking dish, if not add more oil), dried basil, dried parsley, dried oregano, dried dill, crushed red pepper, salt and pepper to a 9 x 13 inch baking dish. To the baking dish add three fourths of the pasta, the olives, sun-dried tomatoes and pepperoncinis. Toss well until all the ingredients are evenly distributed. Drizzle the pasta with a little of the reserved oil from the sun-dried tomato jar. If pasta seems a little oily add in a little more angel hair or if you would like to use all the pasta be sure to add more oil to evenly coat all the pasta.

Add 3/4 of the mozzarella cheese and then scatter the sliced red peppers over top. At this point it will seem like there are too many peppers, but this is fine. They will cook down.

Sprinkle on the remaining mozzarella and evenly place the pepperonis on top. Sprinkle on top 2-4 ounces of parmesan and another drizzle of olive oil.

Bake in the preheated oven for 45 to 60 minutes or until the top is browned and the peppers have softened. Remove from the oven and garnish with fresh basil and more parmesan. Cut and eat!