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Paccheri with quick-roasted peppers

You'll need

  • 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
  • ¼ 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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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