Skip to main content
Epicurious

Summer Pasta with Olives, Roasted Peppers and Capers

3.1

(8)

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

  1. 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

TagsPastaPasta ShellsBell PepperVegetableTomatoOlivePecorinoCheeseDairyMainSideDinnerNut FreeVegetarianSauteSummerBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.