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Mezzi elicoidali with tomato and pepper sauce

Method

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
salt
pepper

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