Chilled Pasta Salad with Black Olives - Pasta Fredda alle Olive
( YIELD: 4 )

I N G R E D I E N T S
Penne or similar short pasta	14 ounces
Bell peppers - different colors	1 pound
Spring onions sliced	2
Clove of garlic- crushed	1
Anchovy filets- crumbled	4 cans
Salted capers- rinsed	1 Tbs
Pitted baked black olives- chopped	Half a cup
Parsley- minced	1 bunch
Basil leaves- shredded	Several
Olive oil	To taste
Salt - pepper	To taste

1	Roast the bell peppers for 25 minutes in a 400 F -200 C- oven. Transfer them to a bag for 10 minutes- and then peel them- rib and seed them- and slice them. Saut- the slices in 2 tablespoons of olive oil- with the clove of garlic. When the garlic has begun to brown- add the sliced onions and cook- stirring- until they are translucent -- a few minutes. Season the mixture with salt and pepper.
2	While you are preparing the peppers- set pasta water to boil- salt it- and cook the pasta. While it cooks- transfer the pepper mixture to a large bowl- and mix in the capers- anchovy filets- chopped olives- parsley- and basil.
3	Drain the pasta when it reaches the al dente stage- run it under cold water to cool it- and stir it into the pepper mixture. Mix- adding a drizzle of olive oil- and serve.