Olive Pasta and Fresh Fig and Baby Spinach Salad

Ingredients

 * 1 x 6 ounces thin pasta, (capellini)
 * 1/2 cup green olive, quartered
 * 1/3 cup red bell pepper, diced
 * 1/3 cup green bell pepper, diced
 * 2 x cloves garlic, minced
 * 1 dsh cayenne
 * 1/4 tsp salt
 * 1 1/2 tbl flour
 * 1/4 cup extra virgin olive oil
 * 1/3 ,cup Parmesan cheese, freshly grated

Directions

 * 1) Cook the pasta to desired doneness. Drain, rinse in cold water, and set aside.
 * 2) Saute olives, peppers, and garlic in a little water over medium heat until peppers are soft.
 * 3) In a small bowl, mix cayenne, paprika (use 2 to 3 dashes), and salt with the flour. Add oil to vegetables. Sprinkle flour mixture over the olive and peppers and stir. continue cooking over low heat for a few seconds.
 * 4) Add the pasta and toss until all noodles are coated and olives are spread throughout. Toss the Parmesan cheese into pasta at the last minute and serve immediately.