Mediterranean campanelle with roasted red peppers and almonds

Got from real simple, March 2011

12 oz 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 Tb fresh thyme leaves
salt and pepper

Cook pasta, reserve 1/4 cup cooking water

Meanshile, heat broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 - 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1 inch pieces.

Add the peppers, olives, almonds, oil, thyme, 2 Tb of reserved cooking water, 1/2 tsp salt, and 1/4 tsp pepper, add to pasta and toss to combine.

Add more cooking water if it seems dry.