Recipe - Pasta With Black Olives

Three fourths pound Rigatoni
2 tablespoon Olive oil
Salt
Freshly ground black pepper
One half cup Black olives, pitted
roughly chopped

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 stillwarm 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 One fourth 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini