Scorch the peppers over a grill or open flame, peel them, remove the ribs and seeds and slice thinly. Remove the outer leaves and green parts from the leek, cut into rounds and cook in half the oil, the vegetable stock and the garlic for 5 minutes over high heat. Add the peppers and the olives cut into rounds and finally the tomato pulp, season with a pinch of salt, a little chilli and the marjoram.
Leave over low heat until cooked to the point you prefer. Meanwhile, drain the pasta you previously put to cook in boiling salted water. Season with the prepared sauce and serve.
Recipe by Maria Mosso - Venezia