Eyeballs & Worms

1 ea Red bell pepper
1 ea Carrot
1 ea Garlic clove
2 Tbsp Oil
1/2 Tbsp Salt
14 1/2 oz Canned stewed tomatoes
1 Tbsp Tomato paste
1/2 lb Perciatelli or spaghetti
1/3 cup 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.