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Method
Step 1
In a large frying pan over medium heat, add the oil, capsicum, garlic, anchovies, if using, and 1 tsp salt. Cook, stirring frequently, for 5 mins, or until capsicum is soft and garlic is lightly toasted. Add half the tomatoes and half the parsley and cook, tossing often, for 1 min. Remove pan from heat and stir in the vinegar.
Step 2
Cook the pasta in a large saucepan of boiling water following packet directions or until tender. Drain well. Transfer the pasta to a large serving bowl. Add tomato mixture and gently fold to combine. Set aside for 10 mins, tossing occasionally, to cool slightly.
Step 3
Add basil, olives, capers, lemon zest, 1 tbs lemon juice, remaining tomatoes and remaining parsley. Drizzle with the extra oil. Season with salt and pepper. Add more lemon juice, if needed.
1/3 cup (50g) kalamata olives, pitted, coarsely chopped
2 tbs baby capers, drained
1 lemon, zested, juiced
1 tbs extra virgin olive oil, extra
Description
This fresh-tasting pasta salad is packed with veggies for an easy and filling dinner option.
Method
Step 1
In a large frying pan over medium heat, add the oil, capsicum, garlic, anchovies, if using, and 1 tsp salt. Cook, stirring frequently, for 5 mins, or until capsicum is soft and garlic is lightly toasted. Add half the tomatoes and half the parsley and cook, tossing often, for 1 min. Remove pan from heat and stir in the vinegar.
Step 2
Cook the pasta in a large saucepan of boiling water following packet directions or until tender. Drain well. Transfer the pasta to a large serving bowl. Add tomato mixture and gently fold to combine. Set aside for 10 mins, tossing occasionally, to cool slightly.
Step 3
Add basil, olives, capers, lemon zest, 1 tbs lemon juice, remaining tomatoes and remaining parsley. Drizzle with the extra oil. Season with salt and pepper. Add more lemon juice, if needed.
