(ITALIAN)
12 oz. tri-color rotelli pasta
1/3 c. olive oil
3 cloves garlic
2 med. onions
1 tbsp. chopped fresh parsley
1 tbsp. tomato paste
1/4 c. water
4 tbsp. wine
1 tsp. dried basil leaves
1/2 tsp. salt
1/2 tsp. dried rosemary, ground
1/4 tsp. dried thyme, ground
1/4 tsp. dried marjoram, ground
1/4 tsp. dried oregano, ground
1/4 tsp. black pepper
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
6 oz. pitted or stuffed olives, drained & quartered

Cook pasta, drain and hold. In large skillet saute oil, garlic, onions and parsley until tender. Combine tomato paste and water. Add the tomato paste mixture, wine and seasonings. Continue to simmer 5 to 7 minutes. Add bell peppers and olives. Simmer an additional 2 minutes until tender. Pour over pasta and serve. Serve hot or chill approximately 1 to 2 hours to serve cold.

This is a family favorite. Great for vegetarians such as my daughter, but also enjoyed by carnivores like my son. Can be served as a main dish.