Look for plump peppers (capsicums/bell peppers) for this dish, and cook them nice and slow to develop their sweetness.
3 Tbsp extra virgin olive oil, plus extra for drizzling
2 large yellow peppers (bell pepper/capsicum), halved, deseeded and diced
2 cloves garlic, peeled and thinly sliced
¼ cup dry white wine
Flaky sea salt
Freshly ground black pepper to taste, or a few pinches of chilli flakes
4 small vine tomatoes
300g (10-11 oz) fat tubular pasta or large spirals
6-8 pitted black olives, slivered
1-2 Tbsp fresh marjoram leaves (or small basil leaves)
Freshly grated parmesan cheese for serving
1 Heat oil in a medium frying pan (skillet) over a gentle heat. Add yellow peppers and garlic. Now here’s the trick: you want to cook the peppers gently, not brown them, but to let them soften so they become tender, the same texture as the pasta, and exude their sweet juices. If you brown the peppers, the skin will separate from the flesh and you will end up with hard pieces of pepper. Cook GENTLY for about 20-25 minutes, stirring often, until the peppers are tender. Splash in the wine and continue cooking for another 10 minutes or so until the wine has mostly evaporated. Season with ½ teaspoon of salt and black pepper to taste, or chilli flakes. Remove pan from the heat.
2 While the yellow pepper is cooking, plunge the tomatoes into a small saucepan of gently boiling water, count to 12 (or 20 if the tomatoes are firm), remove tomatoes from pan and cool them in a bowl of cold water. Peel, cut in half, remove cores, then flick out all the seeds. Cut tomato flesh into strips.
3 Cook the pasta in plenty of salted water until al dente. (Read about cooking pasta here.) When pasta is nearly ready, gently reheat peppers in the pan. Drain pasta, reserving 1 cup of the pasta water. Add tomatoes and olives to peppers, and stir well. As soon as everything is hot, add the drained pasta, and enough reserved pasta water to enable the sauce to coat the pasta. Toss through marjoram and serve immediately in heated bowls with extra virgin olive oil for drizzling and grated parmesan for sprinkling.