Pasta Salad with Olives, Anchovies and Capers

Ingredients

• 1 red bell pepper
• 2 sun‑dried tomatoes (in oil)
• 200 g casarecce
• Salt
• 4 tbsp olive oil
• 1 tbsp capers
• 6 anchovies
• 50 g black olives (pitted)
• 2 green peppers (pickled)
• black pepper (ground)
• 2 tbsp balsamic vinegar
• 1 tbsp Lemon Juice
• 30 g Parmesan
• 1 Tbsp parsley

Instructions

1. 1.

   Wash and cut the bell pepper into strips. Drain the sun‑dried tomatoes and chop them finely. Cook the casarecce in plenty of boiling salted water according to package instructions until al dente. Heat oil in a pan, then sauté the pepper and tomatoes for about 5 minutes, add the capers and transfer everything to a bowl.

2. 2.

   Drain the pasta and mix it with the vegetables. Grate parmesan over the top, stir in anchovies, olives and sliced pickled peppers. Whisk together vinegar, lemon juice, oil and parsley leaves. Season with salt and pepper. Let the salad rest for about 30 minutes, cool slightly, then serve.