Pork and Ziti Niçoise

This is a quick meal - pulled together in 20 minutes, impromptu for a good friend, Ian, leaving for a new job by surprise the next day. This is a great dish to sit and talk over old times.
I think a small pasta is very good here. In fact, we are trying to balance pasta, and are cutting down probably by half. You can swap pasta or olive types, or swap chicken or tofu for the pork - this is from the pantry so make it your own!

1/2 lb mini ziti pasta
About 1 1/2 lb boneless pork loin ribs, or roast, sliced on a bias into 1-inch pieces
1 yellow pepper, thinly sliced about 2 inches in length
2 crowns broccoli, cut into small pieces
1/2 cup black California olives
1/4 cup stuffed green olives, drained
3 cloves garlic, minced
1/4 tsp red chili flakes
1/3 cup dry sherry or white wine
2 Tbsp butter

Bring a medium pot of well-salted water to a boil. Cook pasta al dente, according to package directions. Drain, toss with a bit of canola oil and keep warm.

Meanwhile, sauté the pork in a large skillet or wok, with a bit of canola oil, over very high heat, just until cooked through. Set aside in a bowl, just before fully cooked, because the pork will continue cooking off the burner.

Return skillet or wok to high heat and toss in the pepper, broccoli and olives. Sauté for about five minutes, and stir fry until the veggies soften a bit. Add the garlic and red chili flakes, and cook another two minutes. Move veggies to bowl with pork. Add sherry to the skillet and bring to a boil. Whisk in the butter to form a creamy sauce.

Fold pasta and the veggies into the sauce. Turn into a serving platter. Serves six.