Paccheri with quick-roasted peppers
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Serves
4
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2 each
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yellow and red capsicum, seeds removed, thickly sliced
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80 gm
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pitted Kalamata olives, crushed
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100 ml
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extra-virgin olive oil
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4
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garlic cloves, finely chopped
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¼ cup
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(loosely packed) marjoram leaves
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25 gm
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small capers in salt, rinsed, drained
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3 tsp
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red wine vinegar
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400 gm
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dried paccheri (see note)
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To serve:
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shaved parmesan
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1
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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).
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2
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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.
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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