Salad of elbow pasta with peppers and capers

Salad of elbow pasta with peppers and capers

Insalata di gomiti con peperoni e capperi

By
From
Pasta
Serves
4
Photographer
Laura Edwards

This is a very refreshing summer salad for picnics or barbecues. It came about because I had leftovers from a salad of roasted peppers. All I had to do than was to choose complementary ingredients. You’ll get the best flavours from the peppers if you charcoal-grill them.

Ingredients

Quantity Ingredient
300g dried gomiti pasta
salt and pepper, to taste
1 tablespoon extra virgin olive oil

Salad

Quantity Ingredient
400g sweet peppers, red and yellow (not green)
1 large garlic clove, peeled and crushed
50ml extra virgin olive oil
150g salted capers, rinsed
2 tablespoons coarsely chopped fresh flat-leaf parsley

Method

  1. Cook the pasta in advance so that it can cool. Cook in plenty of boiling salted water for 6–7 minutes or until al dente. Drain, dress with the olive oil, then leave to cool.
  2. Have your barbecue ready, and cook the peppers whole until the skin is charred and black. Or hold the peppers over a gas flame – but the flavour won’t be the same. Cool, then remove the skins. Cut the peppers in half, and remove the seeds and pith. Cut the flesh into strips lengthways and mix with the garlic and the olive oil in a large salad bowl. Leave to rest and let the flavours infuse.
  3. Add the washed capers, parsley and pasta to the peppers and mix everything together well. To finish, sprinkle with salt and pepper.

Alternatives

  • The elbow pasta can be substituted by penne or butterfly pasta (farfalle).
Tags:
Antonio
Carluccio
pasta
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