Penne Rigate With Peppers

Preparation:

Preparation: Wash, dry and cut the peppers in half. Remove the seeds and cut them into thin strips. Finely chop the onion and brown it in a pan with the oil. Add the peppers and cook them over low heat, adding the peeled tomatoes passed through a sieve. Add salt and pepper and cook for about 20 minutes. Five minutes before the end of cooking, add the coarsely chopped olives. Cook the penne in boiling salted water and drain when al dente. Season the pasta with the pepper sauce and sprinkle with chopped fresh basil.