ZITI WITH ROASTED PEPPERS, GREEN OLIVES, AND SPICY SALAMI
Serves 6-8 as a side or 4 as a main course.

1	large red bell pepper
1	large yellow bell pepper
1	large green bell pepper

2	garlic cloves
1	small shallot, halved
1 c	pitted green olives in brine, drained
1 c	fresh Italian parsley leaves
6 tbs	extra-virgin olive oil
3 tbs	fresh oregano leaves, or 3 tsp dried.

1 lb	ziti
4 oz	1/8-inch-thick slices spicy salami, cut into matchstick-size strips
1 c	coarsely grated Parmesan cheese

Roast and skin peppers. Cut lengthwise into 1/4-inch-wide strips.

Coarsely chop garlic and shallot in a food processor.
Add olives, parsley, olive oil, and
oregano and chop finely. Season to taste with salt and pepper.

Cook pasta in salted water until tender but still firm to bite.
Drain well. Return pasta to pot; stir in peppers and olive mixture.
Add salami and cheese; toss to combine.  Serve warm, cold or at
room temperature.