| 1 box | BARILLA Rigatoni |
| 6 or 8 | large or medium bell peppers of different colors |
| 1/2 cup | extra virgin olive oil |
| 2 cloves | garlic, minced |
| 1/2 cup | kalamata olives, pitted and chopped |
| 1/4 cup | capers, drained and coarsely chopped |
| 1/4 cup | parsley, chopped |
| 1/8 teaspoon | crushed red pepper flakes (optional) |
| 1-1/4 teaspoon | salt |
BROIL or grill peppers about 25 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in paper bag for 15 minutes. Remove the skins, cores and seeds; cut into 2-inch pieces.
HEAT oil in large skillet over medium heat. Add garlic and sauté 1 minute. Add peppers, stirring for 1 minute. Remove from heat.
ADD olives, capers, parsley, red pepper flakes and salt.
COOK pasta for 2 minutes less than recommended time on package. Drain, reserving 1 cup of pasta water. Return pasta to pot.
ADD pepper mixture to hot Rigatoni. Continue cooking over high heat for 3 to 4 minutes or until pasta is al dente, gradually adding reserved pasta water to desired consistency. Transfer to serving platter or bowl. Makes 4 to 6 servings.
Sprinkle with freshly grated Parmigiano cheese.