1 yellow pepper, cored, deseeded and cut into chunks
2 tablespoons olive oil
100 g (3 1/2 oz) black olives, pitted and roughly chopped
4 tablespoons drained capers
250 g (8 oz) baby spinach leaves
300 g (10 oz) mozzarella cheese, cubed
4 tablespoons grated Parmesan cheese
Cook the pappardelle in a large saucepan of lightly salted boiling water for 8–10 minutes, or until just tender.
Meanwhile, place the peppers in a roasting tin and toss with the oil. Cook under a preheated hot grill for 5 minutes, turning until lightly charred and soft.
Drain the pasta and return to the pan with the olives, capers, spinach and mozzarella and toss over a low heat for 1 minute until the spinach wilts and the mozzarella starts to melt. Add the grilled peppers with the oil and toss.
Pile into 4 flameproof serving bowls and sprinkle each with Parmesan, then place under a preheated hot grill for 1 minute until the tops are golden. Serve hot.