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Ruote salad with peppers

Method

1- Blanch the tomatoes in boiling water, drain, remove the skin and seeds, dice the pulp and place in a strainer for at least 15 minutes to remove all the juice.
2- Bring a saucepan of salted water to the boil and cook the pasta until it is “al dente”; drain and place under running water, then transfer to a salad bowl, add 2 spoons of olive oil, a pinch of salt and pepper, mix well and set on one side.
3- Core and seed the pepper, wash, dry and dice. Cook the peas in boiling salted water for 4-5 minutes and drain. Wash the thyme, marjoram and bay leaf, dry with a cloth and chop. Add the diced pepper, tomatoes, capers and peas to the pasta and stir well.
4- Beat a pinch of salt with the vinegar in a bowl with a fork, add the remaining extra virgin olive oil, the chopped marjoram, thyme and bay leaf, dress the pasta, mix and serve.

Ingredients for 4 people
300 gr Ruote
1 yellow pepper
3 firm, ripe tomatoes
30 gr capers
200 gr shelled peas
1 leaf bay leaf
1 sprig thyme
1 sprig marjoram
3 spoons white wine vinegar
salt
pepper

Durum wheat semolina pasta

058 Ruote

058 Ruote058 Ruote 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