Pasta with black olives

Yield: 4 servings

Measure Ingredient
¾ pounds Rigatoni
2 tablespoons Olive oil
\N \N Salt
\N \N Freshly ground black pepper
½ cup Black olives, pitted roughly chopped
2 larges Red peppers
4 \N Garlic cloves; peeled
\N \N Salt
\N \N 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 1¼ 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"

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