Summer Pasta with Olives, Roasted Peppers and Capers

Name: Summer Pasta with Olives, Roasted Peppers and Capers
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)

By Deborah MadisonPhotography by Brian Leatart

May 31, 2000

Image may contain Plant Food Dish Meal Lunch and Vegetable

Recipe notes