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Summer Pasta with Olives, Roasted Peppers and Capers

Summer Pasta with Olives, Roasted Peppers and Capers


  • 1/3 cup chopped fresh parsley
  • 2 pounds tomatoes, chopped
  • 1/2 cup pitted brine-cured black olives (such as Kalamata), chopped
  • 2 tablespoons chopped fresh marjoram or 2 teaspoons dried
  • 1 pound medium pasta shells
  • 1 cup freshly grated pecorino Romano cheese (about 3 ounces)

Recipe Preparation

  • 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.

  • Heat oil in large pot over medium-high heat. Add onion, garlic and half of parsley; saut√© 3 minutes. Add peppers, tomatoes and next 4 ingredients. Reduce heat, cover and simmer 15 minutes. Season with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cool. Cover; refrigerate. Bring to simmer before using.

  • 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. Transfer to large bowl. Sprinkle with remaining parsley. Serve, passing 1/2 cup cheese separately.

Recipe by Deborah Madison,Reviews Section

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