Peperonata Pasta Salad

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1/4 cup plus 1 teaspoon olive oil, divided

8 large bell peppers (red, yellow, and green), cored, seeded, and thinly sliced

Kosher salt, to taste

Freshly ground black pepper, to taste

1 tablespoon fresh thyme leaves

1/2 teaspoon dried marjoram

1 red onion, thinly sliced

4 garlic cloves, chopped

1/2 cup sherry vinegar

3 tablespoons capers

1 pound gemelli pasta

4 cups loosely packed spinach or arugula, washed and drained

1/2 cup chopped fresh parsley

1/2 cup chopped fresh basil

1/2 cup crumbled chèvre or feta

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