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Ditali rigati with peppers and capers


1- Bring a saucepan of salted water to the boil and cook the pasta until it is “al dente”, drain, add the oil immediately and transfer to an oven tray, spread the pasta out with a fork and leave to cool completely at room temperature.
2- In the meantime prepare the sauce; rinse the capers under running water to remove all the salt and dry with kitchen paper. Core and seed the pepper and dice.
3- Wash the tomatoes and blanch for one minute in boiling water, drain, cool under running water, remove the skin and seeds and dice the pulp into regular sized cubes.
4- Put the pasta in a large bowl, add the capers and diced tomatoes and pepper. Mix it all with the pesto and freshly ground pepper and stir together carefully; finally sprinkle the pasta with the almonds and serve.

Ingredients for 4 people
300 gr Ditali rigati
1 yellow pepper
200 gr firm, ripe tomatoes
20 gr sliced almonds
5 spoons ready made pesto
20 gr capers in salt

Durum wheat semolina pasta

038 Ditali rigati

038 Ditali rigati038 Ditali rigati confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g