2 eachyellow and red capsicum, seeds removed, thickly sliced80 gmpitted Kalamata olives, crushed100 mlextra-virgin olive oil4garlic cloves, finely chopped¼ cup(loosely packed) marjoram leaves25 gmsmall capers in salt, rinsed, drained3 tspred wine vinegar400 gmdried paccheri (see note)To serve:shaved parmesan
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).
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.