Insalta di pasta brillante (pasta salad sunsh

8 Servings

Ingredients

Quantity Ingredient
5 Anchovy fillets; fine chop
¼ cup Capers; drain, chop
1½ Red sweet pepper; thin strip
1½ Yellow sw pepper; thin strip
⅔ cup Extra virgin olive oil
½ teaspoon Red pepper flakes
1 teaspoon Salt
½ teaspoon Pepper; fresh ground
1 pounds Tomatoes; ripe, peeled
3 tablespoons Lemon juice; fresh
1 pounds Penne lisce or rigate

Directions

Place anchovy fillets, capers, sliced peppers, olive oil, red pepper flakes, salt and pepper in a large bowl, mix well and set aside. Cook pasta until al dente. Do not over cook. Drain and cool slightly. To peel the tomatoes, bring a pot of water to boil, drop in the tomatoes for about 1 minute, remove and plunge into cold water. The skin will slip off easily. Cut the tomatoes into large cubes, discard the seeds. Add the pasta to the anchovy mixture, and mix well. Add the lemon juice, tomato cubes and toss gently. Cover and refrigerate.

Keeps well and should be made a few hours or a day ahead. Prep time= 25 minutes, Cook time= 15 mins.

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