Pasta: Mediterranean Campanelle With Roasted Red Peppers and Almonds

To serve 4:
12 oz. campanelle, penne, or other short pasta
4 red or orange bell peppers, cut in quarters and seeded
3/4 cup pitted kalamata olives
1/2 cup coarsely shopped roasted almonds
1/4 cup olive oil
1 T fresh thyme leaves
Kosher salt, black pepper
Cook pasta.  Reserve 1/4 cup of liquid, drain pasta and return to pot.  Meanwhile, heat broiler.  Place peppers on basking sheet skin-side up and broil until blackened, 8-10 mins.  When the peppers are cool enough to handle, scrape away skins.  Cut flesh into 1" pieces.  Add peppers, olives, almonds, oil, thyme, 2 T reserved cooking liquid, 1/2 t salt, 1/4 t pepper to pasta and toss to combine.  Add more cooking liquie if pasta seems dry.