Fusilli with peppers
Instructions
Cook fusilli in salted water and drain them al dente.
Peel the peppers, eliminating the internal filaments and seeds, wash them and cut them into strips.
Heat two tablespoons of oil in a pan and sauté for a few minutes the caraway seeds.
Add the peppers and continue cooking for a few minutes on fire quite lively.
Add salt, pepper and sprayed with a tablespoon of vinegar.
Pour the fusilli in a bowl and season with the pepper and cumin seeds, then add the olives cut in half.
Let the salad stand at room temperature for one hour.
Meanwhile, prepare the accompanying sauce: beat the remaining vinegar with salt and pepper, stir cream cheese and mustard and softened with oil.
Serve in a gravy boat.
Ingredients and dosing for 4 persons
- 380 g of type pasta fusilli
- 1 green pepper
- == 1 yellow pepper
- 60 g of black olives
- 100 g of cream cheese
- 1 teaspoon of mustard
- 1 tablespoon of cumin seeds
- Olive oil
- 2 tablespoons of wine vinegar
- Salt
- Pepper