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Summer capsicum pasta salad

Recipe from: 22 December 2010

Ingredients 15
Servings 4
Time 15 mins


  • 500
    fusilli pasta - cooked according to packet instructions
  • 1
    big green capsicum
  • 1
    big red capsicum
  • 1
    big yellow capsicum
  • 1
    big orange capsicum
  • 1
    medium onion
  • 1
    small chili - optional
  • 1
    410g tin of chopped tomatoes
  • 2 heaped
    of tomato paste
  • 2
    balsamic vinegar
  • 1 heaped
  • 125
    red wine
  • salt and pepper to taste
  • fresh rocket or basil
  • olive oil


15 mins

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.


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