Sicilian Pasta Salad

• 12 oz. Buitoni tricolor pasta
• 1/3 c. olive oil
• 2 cloves garlic, finely minced
• 1 medium onion, chopped
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. tomato paste
• 1/4 c. water
• 4 Tbsp. white wine
• 1 tsp. basil leaves
• 10 sun dried tomatoes
• 1 tsp. salt
• 1/4 tsp. rosemary, ground
• 1/8 tsp. thyme, ground
• 1/8 tsp. marjoram, ground
• 1/8 tsp. oregano, ground
• 1/8 tsp. black pepper
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1 (6 oz.) can whole black pitted olives, drained

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

buitoni tricolor pasta, olive oil, garlic, onion, parsley, tomato paste, water, white wine, basil, tomatoes, salt, rosemary, thyme, marjoram, oregano, black pepper, red bell pepper, green bell pepper, black pitted olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140450 (may not work)