Name: Paccheri with quick-roasted peppers
Yield: 4
Ingredients: 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

Ingredients

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

Main

1.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).

2.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.

Paccheri is a large tube-shaped pasta available from select delicatessens. You can substitute another large tubular pasta.
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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