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Bon Appétit

Summer Pasta with Olives, Roasted Peppers and Capers

3.1

(8)

Serve this with a basket of crusty bread.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 red bell peppers
2 yellow bell peppers
3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1/3 cup chopped fresh parsley
2 pounds tomatoes, chopped
1/2 cup pitted brine-cured black olives (such as Kalamata), chopped
1/4 cup drained capers
2 tablespoons chopped fresh marjoram or 2 teaspoons dried
1/2 cup water
1 pound medium pasta shells
1 cup freshly grated pecorino Romano cheese (about 3 ounces)

Preparation

  1. Step 1

    Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and chop peppers.

    Step 2

    Heat oil in large pot over medium-high heat. Add onion, garlic and half of parsley; sauté 3 minutes. Add peppers, tomatoes and next 4 ingredients. Reduce heat, cover and simmer 15 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover; refrigerate. Bring to simmer before using.)

    Step 3

    Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add sauce and 1/2 cup cheese; toss. Season with salt and pepper. Transfer to large bowl. Sprinkle with remaining parsley. Serve, passing 1/2 cup cheese separately. v

TagsPastaPasta ShellsBell PepperVegetableTomatoOlivePecorinoCheeseDairyMainSideDinnerNut FreeVegetarianSauteSummerBon Appétit
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