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Summer Pasta with Olives, Roasted Peppers and Capers


Summer Pasta with Olives, Roasted Peppers and Capers Recipe

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:
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