1- Blanch the tomatoes in boiling water, drain, remove the skin and seeds, dice the pulp and place in a strainer for at least 15 minutes to remove all the juice.
2- Bring a saucepan of salted water to the boil and cook the pasta until it is “al dente”; drain and place under running water, then transfer to a salad bowl, add 2 spoons of olive oil, a pinch of salt and pepper, mix well and set on one side.
3- Core and seed the pepper, wash, dry and dice. Cook the peas in boiling salted water for 4-5 minutes and drain. Wash the thyme, marjoram and bay leaf, dry with a cloth and chop. Add the diced pepper, tomatoes, capers and peas to the pasta and stir well.
4- Beat a pinch of salt with the vinegar in a bowl with a fork, add the remaining extra virgin olive oil, the chopped marjoram, thyme and bay leaf, dress the pasta, mix and serve.