Paccheri with quick-roasted peppers | Gourmet Traveller

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