Pasta with Black Olives

Directions

1. 1

   3/4 lb Rigatoni 2 tb Olive oil Salt Freshly ground black pepper 1/2 c Black olives, pitted - roughly chopped -----------------------------SW

2. 2

   peeled Salt Freshly ground black pepper Cook the rigatoni in a large saucepan until al dente

3. 3

   Drain immediately and return the rigatoni to the still-warm pan with the olive oil

4. 4

   season the pasta to taste with salt and black pepper

5. 5

   While the pasta is cooking, make the Sweet Pepper Sauce

6. 6

   Serve the pasta on warmed plates, pour the sauce on top and sprinkle with the chopped olives

7. 7

   SWEET PEPPER SAUCE: Put the peppers into a saucepan with enough water to almost cover

8. 8

   Bring to a boil, then simmer until tender