Penne Pasta With Multi-Colored Peppers

Which in Canada is Salade de pates au poivron, or so they say. I haven't tried this yet because I'm posting it for the WT 06. In the original recipe by Debra Weber, she says you can use 20 small Nicoise or the Kalmata olives, but it would not let me post that so I'm putting it here. This really sounds good.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 12  ounces penne pasta
• 1 1⁄4 cups light olive oil
• 1  yellow pepper, thinly sliced
• 1  red pepper, thinly sliced
• 1  green pepper, thinly sliced
• 3 -4  garlic cloves, crushed (to taste)
• 1  cup basil leaves, & a few (to garnish)
•  kalamata olive, pitted
•  salt & freshly ground black pepper

Directions

1. Cook the pasta according to the pasta directions.
2. Drain and toss with 2 tablespoons of the olive oil.
3. Cool at room tenperature.
4. Heat 2 tablespoons of olive oil in a large saute pan, add the pepper slices and cook for about 10 minutes.
5. Drain them on paper towels and reserve.
6. Put the basil and garlic in the bowl of a food processor.
7. Add the rest of the olive oil, salt and pepper and puree.
8. Pour the basil "sauce" over the pasta and toss.
9. Add the reserved peppers and olives and toss together.
10. To serve divide the penne/pepper salad among 4 plates and garnish each with reserved basil leaves.