Fast Recipes

Paccheri with quick-roasted peppers

Australian Gourmet Traveller fast Italian recipe for paccheri with quick-roasted peppers.

By Lisa Featherby
  • Serves 4
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Paccheri with quick-roasted peppers


  • 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


  • 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.

  • Author: Lisa Featherby