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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


  • 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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