MomsMenu.com Recipe Finder Pasta & Bell Peppers

2 cups spiral macaroni, cooked
1/2 red bell pepper, cut in 1" cubes
1/2 yellow bell pepper, cut in 1" cubes
1/2 orange bell pepper, cut in 1" cubes
1 15 ounce can Mexican stewed tomatoes
1/2 6 ounce can tomato paste
1/2 15 ounce can black olives, sliced
1 teaspoon Cilantro, dried
1 tablespoon Rosemary, dried
water, as needed
1 tablespoon olive oil
4 cloves garlic, pressed
cheddar cheese, grated
parmesan cheese, grated

Cook pasta according to package directions to ala dente. Meanwhile, in a shallow skillet, heat the olive oil over medium heat. Add the garlic and
cut-up bell peppers. Saute about 5 to 6 minutes, until slightly cooked, but still crunchy. Remove peppers from pan. Add stewed tomatoes, and tomato
paste, add enough water to make mixture "saucy". Add cilantro, and rosemary. Mix well, simmer on low heat for 20 minutes, or until pasta is done.
Just before serving, return peppers to sauce, reheat for about 5 minutes. Drain pasta, drizzle with a little olive oil. Add tomato sauce to pasta, mix together. Serve with grated cheddar and or Parmesan cheeses.