Recipes

Cold pasta with roasted peppers

Ingredients for 4 people

• 350 g of Equilibrium Food fusilli
• 400 g of peppers
• 300 g of black olives
• 100 g of desalted capers
• 1 clove of garlic
• Equilibrium extra virgin olive oil
• Salt

Preparation

• Place the peppers in a pan and bake in oven at 200 degrees for 30 minutes;
• Once cooked take them out of the oven and close them in a bag to freeze food and let them cool. This little trick will make it very easy to peel off the skin;
• Remove the peppers skin and cut them into thin strips;
• Put them to marinate with oil and minced garlic;
• Cook the pasta in plenty of salted water and drain when “al dente”;
• Once drained place it under a jet of cold water. In this way you will stop cooking;
• Season the pasta with extra virgin olive oil so as not to let the fusilli stick together;
• Season the pasta with the peppers (which you have drained from the oil of the marinade) the capers and the black olives.