12 oz. tri-color pasta
1/2 c. olive oil
2 cloves garlic, finely minced
1 med. onion, chopped
1 tbsp. chopped fresh parsley
1 tbsp. tomato paste
1/4 c. water
4 tbsp. white wine
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. dried rosemary, ground
1/8 tsp. dried thyme, ground
1/8 tsp. dried marjoram, ground
1/8 tsp. dried oregano, ground
1/8 tsp. black pepper
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 (6 oz.) can pitted ripe black olives, drained and quartered

Cook pasta according to directions. 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 toss. Serve hot or chill approximately 1 to 2 hours to serve cold.