Pasta Salad with Peppers and Pecorino

Method

1. Roast the peppers in the oven with a drizzle of oil and salt until softened.
2. Cover the cooked peppers with plastic wrap to steam, then peel and cut into strips.
3. Boil the penne pasta in salted water until al dente.
4. In a glass bowl, prepare the marinade: a splash of vinegar, brown sugar, salt, extra virgin olive oil, chopped garlic, thyme and marjoram. Mix well with your hands.
5. Add the pepper strips to the marinade, stir to coat, and refrigerate for at least 2 hours.
6. Meanwhile, prepare the salad: slice a spring onion and some Tropea red onion, add za'atar, capers, and watercress. Toss together.
7. Use the roasting juices from the peppers to dress the hot pasta. Let the pasta cool, absorbing the flavor.
8. Grate pecorino cheese over the pasta.
9. Add a little more of the pepper marinade to the pasta.
10. To assemble: layer the marinated peppers in a serving bowl. Add the dressed pasta, then the salad mixture. Finish with a generous grating of pecorino.