Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    roasted bell peppers
   1      cup           pitted imported olives
   6      cups          tender fresh spinach or -- arugula, washed
                        -- with
                        removed
   1      large         garlic clove -- finely minced
                        greshly ground black pepper -- to taste
   1      can           anchovies -- drained (2 oz)
     1/3  cup           extra-virgin olive oil
   8      ounces        rigatoni or other wide-tube -- pasta
                        coarsely grated parmesan -- cheese, for garnish

Preparation:

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 desire