Ingredients

  • Wheel pasta 300g
  • Mixed cherry tomatoes (red and yellow) 200g
  • Zucchini, diced – 1
  • Yellow and red bell peppers, sliced – 2
  • Pitted black olives 50g
  • Capers 20g
  • Fresh fennel fronds or dill to taste
  • Extra Virgin Olive Oil as needed
  • Salt as needed
  • Ground black pepper to taste

Preparation

Cook the pasta in plenty of salted water and drain al dente. Cool immediately under cold running water to stop the cooking process, then dress with a drizzle of Extra Virgin Olive Oil to prevent sticking.

Meanwhile, in a pan, sauté the diced zucchini and peppers with a drizzle of Extra Virgin Olive Oil for about 5 minutes, keeping them crisp.

Cut the cherry tomatoes in half and slice the olives thinly.

Combine the pasta with the cooked vegetables, cherry tomatoes and olives. Season with salt, pepper, another drizzle of Extra Virgin Olive Oil and chopped fresh fennel fronds.

Mix well and serve cold or at room temperature, finishing with fresh herbs as desired.