Pasta With Spicy Pepper Sauce

• 1 red pepper, deseeded and quartered
• 1 yellow pepper, deseeded and quartered
• 1 orange bell pepper, deseeded and quartered
• 4 tomatoes
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 red chili pepper, deseeded and finely chopped
• 7 tablespoons red wine
• 8 pitted black olives, sliced
• cooked pasta, to serve

1. Broil the peppers skin side up until the skins start to turn black and blister.
2. Put them in a bowl, cover with plastic wrap and leave for 15 minutes.
3. Remove the skin and slice the flesh into strips.
4. Put the tomatoes in a bowl and pour over enough boiling water to cover.
5. Leave for one minute, then drain.
6. When cool enough to handle, remove the skin and cut in half.
7. Squeeze out the juice and seeds, and chop the flesh.
8. Cook the peppers in the oil over a low heat for 5 minutes.
9. Add the garlic and chili and cook for 1 minute.
10. Stir in the tomatoes and wine, season to taste and bring to the boil.
11. Allow to bubble, uncovered, for 2-3 minutes, then cover and cook over a low heat for 5 minutes.
12. Add the olives, and toss with the pasta to serve.

red pepper, yellow pepper, orange bell pepper, tomatoes, olive oil, garlic, red chili pepper, red wine, black olives, pasta

Taken from www.food.com/recipe/pasta-with-spicy-pepper-sauce-414300 (may not work)