Here's a whimsical recipe, adapted from a recent issue of Gourmet Magazine, that would be perfect for a light supper after the trick-or-treaters have vanished.  Black pasta (linguine, fettuccine, or spaghetti) is made with squid or cuttlefish ink and can be found at specialty food stores. 

Ingredients: 

4 large garlic cloves, minced
scant 1/4 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
2 orange bell peppers cut into thin strips
1 red bell pepper cut into thin strips
3/4 dry white wine
1/2 cup chicken broth
1/2 pound black pasta
1/3 cup chopped fresh parsley

Directions: 

In heavy skillet cook garlic with pepper flakes in oil over moderate heat, stirring until garlic turns golden.  Add peppers with salt to taste and cook, stirring, until softened.  Add wine and boil, stirring occasionally until almost all liquid is evaporated.  Add broth and simmer, covered, until peppers are tender, about 5 minutes.  Cook and drain pasta, add to pepper mixture with parsley and toss over moderate heat until combined and heated through.  Serves 2.

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