Eyeballs and Worms

1 sm Red bell pepper
1 Carrot
1 Garlic clove
2 tb Oil
1/2 ts Salt
14 1/2 oz Canned stewed tomatoes
1 tb Tomato paste
1/2 lb Perciatelli or spaghetti
1/3 c Green olives w/ pimiento

Chop pepper and carrot. Mince garlic. In a large frying pan, heat the oil over medium heat. Add the chopped pepper, carrot, garlic and salt. Cook, stirring occasionally, until vegetables are tender, 7 to 10 minutes. Stir in stewed tomatoes and tomato paste, reduce heat to low and cook 5 minutes longer. Cook the pasta in a large pot of boiling salted water until just done. Drain. Add to the sauce with the olives and toss. Taste and add salt if needed. Serve hot.

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