2 large bell peppers, any color,roasted, peeled and seeded with their juice
1 large tomato, chopped
1/4 cup extra virgin olive oil
1 cup Kalamata or Gaeta black olives, pitted, and coarsely chopped
1/4 cup chopped fresh flat-leaf Italian parsely
2-ounce can anchovies, drained and chopped
1 clove garlic, minced
1/2 teaspoon oregano
Salt and pepper to taste
1 pound pasta of your choice
Cut the peppers into narrow strips.
In a large bowl, combine the peppers and their juice with the tomato, oil, olives, parsley, anchovies, garlic and oregano.
Add salt and pepper to taste (remember, anchovies & olives may be salty.)
Cook the pasta al dente and drain, reserving some of the cooking water.
Toss the pasta with the pepper mixture, adding a little of the reserved cooking water of the sauce seems dry.
Serve immediately. Makes 6 servings.