Insalta Di Pasta Brillante (Pasta Salad Sunsh

Recipe Ingredients

5		Anchovy fillets - fine chop
1/4 cup	59ml	Capers; drain - chop
1 1/2		Red sweet pepper - thin strip
1 1/2		Yellow sw pepper - thin strip
2/3 cup	157ml	Extra virgin olive oil
1/2 teaspoon	2.5ml	Red pepper flakes
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper - fresh ground
1 lb	454g / 16oz	Tomatoes; ripe - peeled
3 tablespoons	45ml	Lemon juice - fresh
1 lb	454g / 16oz	Penne lisce or rigate

Recipe Instructions

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.

Source:
Mario Batali

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