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


  • 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.
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