Spaghetti Alla Puttanesca

• 12 oz spaghetti
• 2 red, yellow or green peppers

Remove every seed from the peppers and cut them into strips. Peel and slice the garlic cloves. Stone the olives if you like. Heat 3-4 tablespoons of olive oil in a sauté pan, and sauté the peppers until they are cooked through, 10-15 minutes. Add the garlic and olives and cook on for three or four minutes, stirring. In the meantime cook the spaghetti in fast-boiling salted water. Drain and put