Broil or grill peppers about 25 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in paper bag for 15 minutes. Remove the skins, cores and seeds; cut into 2-inch pieces
Heat oil in large skillet over medium heat. Add garlic and sauté 1 minute. Add peppers, stirring for 1 minute. Remove from heat
Add olives, capers, parsley, red pepper flakes and salt
Cook Rigatoni for 2 minutes less than recommended time on package. Drain, reserving 1 cup of pasta water. Return pasta to pot
Add pepper mixture to hot Rigatoni. Continue cooking over high heat for 3 to 4 minutes or until pasta is al dente, gradually adding reserved pasta water to desired consistency
