Bake the capsicum in the oven at 220°C for 20 minutes. Cut into small pieces and grill in a hot pan for 3 minutes with a drizzle of olive oil.
Mix the sugar and orange juice together in a saucepan and bring to the boil. Reduce by half then add the Basilico sauce and simmer for a few minutes. Add the chopped marjoram and
capers.
Dice the bread, season it with oil, pepper and chopped oregano, and toast it in the oven at 200°C.
Cook the Casarecce in boiling salted water for 9 minutes, then drain and add to the Basilico sauce. Add the capsicum and cook for another two minutes. Finish with the crunchy bread pieces and serve.
