2    Roasted bell peppers -- red
Or yellow
1 c  Pitted olives -- black or
Green
6 c  Tender fresh spinach -- or
Arugula
Washed with tough stems
Removed
1 lg Clove of garlic -- finely
Minced
Freshly ground black pepper
To taste
1    Tin (2oz)
1/3 c  Extra-virgin olive oil
8 oz Rigatoni
Or other wide-tube p
Coarsely grated parmesan
Cheese -- for garnish
Anchovies -- drained

Cut roasted peppers lengthwise into 1/4 inch strips. Coarsley chop the
olives. Place the greens in a large bowl. Sprinkle with minced garlic and
season generously with pepper. Add the pepper strips and chopped olives.
Toss everything together well. Cut anchovies in half crosswise and add to
the spinach mixture. Toss the mixture with olive oil. Cook pasta al dente,
drain, toss with spinach mixture. Serve immediately sprinkled with
parmesan

Cecil AT

05/29