Summer Pasta with Olives, Roasted Peppers and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this with a basket of crusty bread. 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) |
Directions:
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.
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.)
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
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