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Lipari style elicoidali

Method

1- Remove the stones from the olives and cut into strips. Wash the basil, dry with a cloth and cut into strips. Wash the tomatoes and blanch for about 30 seconds in a saucepan of boiling water; drain, remove the skin, seeds and juice and cut the pulp into cubes or thin strips.
2- Roast the pepper over the flame, remove the skin, open and remove the seeds and core, then cut into strips.
3- Put the strips of tomato, the pepper, sliced olives, capers, lightly crushed garlic clove and the strips of basil in a bowl, add oil, salt and pepper and leave the mixture to stand for at least an hour in the fridge.
4- In the meantime, bring a saucepan of salted water to the boil and cook the pasta, drain when it is "al dente", add the prepared sauce and serve cold or warm as required.

Ingredients for 4 people
300 gr Elicoidali
300 gr ripe tomatoes
1 yellow pepper
1 clove garlic
70 gr black olives
1 spoon capers
1 bunch basil
salt
whole pepper

Durum wheat semolina pasta

045 Elicoidali

045 Elicoidali045 Elicoidali 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