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