Summer pasta salad
| Recipe By: | Nina Timm |
| Serves: | 4 to 6 |
| Cooking Time: | 15 minutes |
| Cook's Tips: | For some variations, add pitted black olives and chopped anchovies to the pasta, use different kinds of pasta shapes, or leave the pasta out altogether, reduce the sauce even more and serve on crusty crostini. |
| Serving Suggestion: | Serve with parmesan shavings and fresh herbs such as rocket or basil. |
| Prep Time: | 15 minutes |
Ingredients
- 500g fusilli pasta, cooked according to packet instructions
- 1 large green, red, yellow and orange capsicum, each
- 1 medium onion, roughly chopped
- 1 small chilli (optional)
- 2 x 400 ml cans chopped tomatoes
- 2 heaped Tbsp tomato paste
- 4 tbsp balsamic vinegar
- 1 heaped Tbsp White sugar
- 3 tbsp red wine
- 1.5 g pepper
- salt
- fresh rocket or basil
- olive oil
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Cooking Instructions
- Peel and slice the onion finely.
- If you have big round capsicums, dice them in biggish chunks, but try and buy ones that are slightly longer in shape, almost like giant chillies, and then just cut them into rings, they make for a beautiful presentation in the final salad.
- Heat the olive oil in a pan and saute the onion for about 1 minute.
- Add the sliced capsicums and saute them too until they are still firm and crisp but not raw.
- Add all the other ingredients, except the fresh herbs and cook for a few minutes (about 10 minutes) until the sauce has reduced some.
- Taste and adjust to your liking.
- For a warm pasta supper, simply grate some Parmesan over the top and enjoy or in summer, cool the sauce and them mix with the pasta.
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