Preparation time: 40 min.
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.