Paccheri with quick-roasted peppers

AT A GLANCE

  • Serves 4 people

  • 2 each yellow and red capsicum, seeds removed, thickly sliced
  • 80 gm pitted Kalamata olives, crushed
  • 100 ml extra-virgin olive oil
  • 4 garlic cloves, finely chopped
  • ΒΌ cup (loosely packed) marjoram leaves
  • 25 gm small capers in salt, rinsed, drained
  • 3 tsp red wine vinegar
  • 400 gm dried paccheri (see note)
  • To serve: shaved parmesan
01   Preheat oven to 250C. Combine capsicum, olives, olive oil, garlic, marjoram, capers and vinegar in a roasting pan, toss to combine and season to taste. Roast, stirring occasionally, until capsicum is tender and starts to caramelise (20-25 minutes).
02   Meanwhile, cook pasta in a large saucepan of boiling water until al dente (10-12 minutes), drain and toss through capsicum mixture. Serve immediately with parmesan.
Note Paccheri is a large tube-shaped pasta available from select delicatessens. You can substitute another large tubular pasta.

Recipe:

LISA FEATHERBY

Photography:

JASON LOUCAS

Styling:

LISA FEATHERBY

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