---------- Recipe via Meal-Master (tm) v8.03
  Categories: Italian, Pasta
       Yield: 6 servings
       2    Roasted bell peppers
       1 c  Pitted imported olives
       6 c  Tender fresh spinach or
            -arugula, washed with tough
            -stems removed
       1 lg Garlic clove, finely minced
            Greshly ground black pepper,
            -to taste
       1 cn Anchovies, drained (2 oz)
     1/3 c  Extra-virgin olive oil
       8 oz Rigatoni or other wide-tube
            Coarsely grated Parmesan
            -cheese, for garnish (opt)
   When buying cheese for grating, get the best quality -
   Parmigiano Reggiano. A wedge will keep for a long time
   in your refrigerator if it’s very well wrapped in
   plastic. As it may be expensive, consider that you've
   made a worthwhile investment.
   1. Cut roasted peppers lengthwise into 1/4 strips.
   2. Coarsely chop the olives.
   3. Place the spinach or arugula in a large bowl.
   Sprinkle with minced garlic and season generously with
   black pepper. Add the pepper strips and chopped
   olives. Toss everything together well.
   4. Cut anchovies in half crosswise and add to spinach
   mixture. Toss the mixture with olive oil.
   5. Before serving, bring a large pot of salted water
   to a boil and cook the pasta until AL DENTE. Drain
   pasta and rinse under warm water to remove excess
   starch; toss with the spinach mixture. Serve
   immediately, sprinkled with coarsely grated Parmesan
   cheese, if desired.
   Per serving: 330 calories, 17 grams fat, 7 milligrams