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Mediterranean Campanelle With Roasted Red Peppers and Almonds
- 12 ounces campanelle, penne, or some other short pasta
- 4 red or orange bell peppers, cut into quarters and seeds removed
- 3/4 cup pitted kalamata olives
- 1/2 cup coarsely chopped roasted almonds
- 1/4 cup olive oil
- 1 tablespoon fresh thyme leaves
Directions:View on Real Simple
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