1. In a large skillet, heat the oil over medium heat. 2. Fry the peppers, onion, garlic, marjoram, salt, black pepper and hot pepper flakes, stirring often, until saucy and very tender, about 18 minutes. 3. Add the tomatoes, olives and vinegar. 4. Cook, stirring, until heated through, about 1 minute. 5. Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, about 8 minutes. 6. Drain and return to the pot, reserving 1/2 cup cooking water. 7. Add the pepper mixture and parsley; toss to coat, adding enough of the reserved pasta water to moisten. 8. Serve topped with parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
