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Mezzi elicoidali with tomato and pepper sauce


Preparation time: 40 min.
Difficulty: easy
Recommended wine: Rosato del Salento (Puglia)
1- Toast the washed and dried peppers; place them between two plates, leave to cool slightly, remove the skin, core and seed and dice.
2- Blanch the tomatoes in boiling water, remove the skin and seeds, dice, place in a strainer and leave to drain for about 20 minutes. Remove the stones from the olives and cut into pieces; peel and crush the clove of garlic.
3- Wash, dry and chop the aromatic herbs. Mix the vinegar with a pinch of salt and pepper in a bowl, add the oil and beat with a fork until the sauce is smooth and well blended.
4- Place the diced tomatoes and peppers in a bowl with the washed capers, the olives, the garlic and dress with the blend of oil and vinegar, stir and add the chopped aromatic herbs.
5- Cook the pasta in plenty of salted water until it is “al dente”, drain, add the cold tomato sauce, mix and serve immediately.

Ingredients for 4 people
300 gr Mezzi elicoidali
400 gr firm, ripe tomatoes
2 yellow peppers
3 spoons white vinegar
1 bunch of mixed aromatic herbs
1 clove garlic
40 gr olives
20 gr capers

Durum wheat semolina pasta

044 Mezzi elicoidali

044 Mezzi elicoidali044 Mezzi 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