Summer capsicum pasta salad

Peel and slice the onion finely. If you
have the big round capsicums, dice them in biggish chunks, but try and
buy the ones that are slightly longer in shape, almost like a giant chilli and then just cut them in rings, it makes 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 sauté 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
10min) 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.
Serve with Parmesan shavings and fresh herbs such as rocket or basil.

Cook’s Notes.

– add pitted black olives to the pasta
– add chopped anchovies
– use different kinds of pasta shapes
– leave the pasta, reduce the sauce even more and serve on crusty crostini

Reprinted with
permission of My Easy Cooking.
To visit My Easy Cooking’s
blog, click here.