12 oz. tricolor pasta
2 cloves garlic, finely minced
1 tbsp. tomato paste
1/4 c. water
1 tsp. basil leaves
1/4 tsp. rosemary, ground
1/8 tsp. marjoram, ground
1/8 tsp. black pepper
1/2 green bell pepper
1/3 c. olive oil
1 med. onion, chopped
1 tbsp. chopped fresh parsley
4 tbsp. white wine
1 tsp. salt
1/8 tsp. thyme, ground
1/8 tsp. oregano, ground
1/2 red bell pepper
6 oz. can whole black pitted olives

Cook pasta according to package directions. In a large skillet simmer oil, garlic, onions and parsley until tender. Combine tomato paste and water. Add the tomato puree, wine and seasonings. Continue to simmer 5 to 7 minutes. Add bell peppers. Simmer an additional 2 minutes until tender. Pour over pasta and blend. Garnish with black olives. Chill approximately 1 - 2 hours. Serve cold.