Title: Pasta with black olives
 Categories: Vegetarian, Pasta
      Yield: 4 Servings
 
    3/4 lb Rigatoni
      2 tb Olive oil
           Salt
           Freshly ground black pepper
    1/2 c  Black olives, pitted
           - roughly chopped

MMMMM---------------------SWEET PEPPER SAUCE--------------------------
      2 lg Red peppers
      4    Garlic cloves; peeled
           Salt
           Freshly ground black pepper
 
  Cook the rigatoni in a large saucepan until al dente. Drain
  immediately and return the rigatoni to the still-warm pan with the
  olive oil; season the pasta to taste with salt and black pepper.
  
  While the pasta is cooking, make the Sweet Pepper Sauce.
  
  Serve the pasta on warmed plates, pour the sauce on top and sprinkle
  with the chopped olives.
  
  SWEET PEPPER SAUCE:  Put the peppers into a saucepan with enough
  water to almost cover.  Bring to a boil, then simmer until tender.
  Remove the peppers from the water, reserve the water and discard the
  stems and seeds. Chop and place in a blender or food processor.
  
  Add the garlic to the peppers, together with 1 1/4 cups of the cooking
  water, and blend to a puree.
  
  Transfer to a clean saucepan.  Season with salt and pepper and reheat
  gently.
  
  Rose Elliot, "The Complete Vegetarian Cuisine"