Name: Summer Pasta with Olives, Roasted Peppers and Capers
Yield: Makes 6 servings
Ingredients: 2 red bell peppers; 2 yellow bell peppers; 3 tablespoons olive oil; 1 large onion, chopped; 2 garlic cloves, minced; 1/3 cup chopped fresh parsley; 2 pounds tomatoes, chopped; 1/2 cup pitted brine-cured black olives (such as Kalamata), chopped; 1/4 cup drained capers; 2 tablespoons chopped fresh marjoram or 2 teaspoons dried; 1/2 cup water; 1 pound medium pasta shells; 1 cup freshly grated pecorino Romano cheese (about 3 ounces)

Serve this with a basket of crusty bread.

Recipe information

Yield
Makes 6 servings

Ingredients

2 red bell peppers

2 yellow bell peppers

3 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, minced

1/3 cup chopped fresh parsley

2 pounds tomatoes, chopped

1/2 cup pitted brine-cured black olives (such as Kalamata), chopped

1/4 cup drained capers

2 tablespoons chopped fresh marjoram or 2 teaspoons dried

1/2 cup water

1 pound medium pasta shells

1 cup freshly grated pecorino Romano cheese (about 3 ounces)

Preparation

Step 1
Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and chop peppers.
Step 2
Heat oil in large pot over medium-high heat. Add onion, garlic and half of parsley; sauté 3 minutes. Add peppers, tomatoes and next 4 ingredients. Reduce heat, cover and simmer 15 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover; refrigerate. Bring to simmer before using.)
Step 3
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add sauce and 1/2 cup cheese; toss. Season with salt and pepper. Transfer to large bowl. Sprinkle with remaining parsley. Serve, passing 1/2 cup cheese separately. v

TagsPasta Pasta Shells Bell Pepper Vegetable Tomato Olive Pecorino Cheese Dairy Main Side Dinner Nut Free Vegetarian Saute Summer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes