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Recipes

Summer Pasta with Olives, Roasted Peppers and Capers

By Deborah MadisonPhotography by Brian Leatart
Image may contain Plant Food Dish Meal Lunch and Vegetable

Recipe information

  • Yield

    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)

Need to make a substitution?

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. DO AHEAD 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.

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