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Home-made capunata with 3 coloured torchietti pasta (vegetarian and gluten-free)

Ingredients

  • 300g `torchietti al rosmarino` pasta
  • 300g `torchietti al olive`pasta
  • 300g `torchietti al peperone` pasta
  • 150g bell peppers, chopped
  • 100g aubergine,chopped
  • 100g zucchini, chopped
  • 100g carrot chopped,
  • 100g cherry tomatoes
  • 50g black and green olives
  • 50g capers
  • 20g chopped garlic, onion and leek
  • 10g freshly chopped herbs (basil, dill, mint)
  • 1 stick celery, chopped
  • 50ml white wine
  • 1 can chopped tomatoes
  • Fresh seasoning
  • 50ml olive oil

 

Method

Sauté all the vegetables in a pan. Add the herbs, olives, capers, wine and season well with salt and pepper. Stir in the can of chopped tomatoes and cook together low heat for 10 minutes to thicken. Meanwhile, cook the pasta in salted boiling water and when cooked, drain away the water and mix in the olive oil. To serve, mix together the pasta with the prepared sauce and serve immediately.


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