Italian Pasta Salad II

Bring salted water to a boil and cook 1g pasta rigatoni until al dente, about 1–2 minutes before package time.

Drain pasta, reserving 92g pasta water. Toss pasta with 92g olive oil and 45g minced garlic to coat evenly.

Dice 300g red bell pepper, 1g green bell pepper, and halve 2g cherry tomatoes.