For the salad, 1 cup of penne pasta cut into 3-centimeter pieces
2 tablespoons of chopped fresh parsley
1 medium-sized carrot cut into 3-centimeter sticks
2 medium-sized red bell peppers
125 grams of penne pasta
To taste: salt
For the dressing, 1/4 cup of finely chopped red onion
1 tablespoon of olive oil
1 tablespoon of red wine vinegar
1 clove of garlic minced
4 small ripe tomatoes, peeled and seeded
4 fillets of anchovies cut into pieces
To taste: salt
For the salad, 1 cup of penne pasta cut into 3-centimeter pieces
2 tablespoons of chopped fresh parsley
1 medium-sized carrot cut into 3-centimeter sticks
2 medium-sized red bell peppers
125 grams of penne pasta
To taste: salt
For the dressing, 1/4 cup of finely chopped red onion
1 tablespoon of olive oil
1 tablespoon of red wine vinegar
1 clove of garlic minced
4 small ripe tomatoes, peeled and seeded
4 fillets of anchovies cut into pieces
To taste: salt
Salad
1
Cook the carrot, green beans, and bell peppers in a steamer until they're tender
2
Drain and rinse under cold running water
Set aside the cooked vegetables
3
Remove the skin and seeds from the bell peppers and cut them into 1-centimeter cubes
Set aside
4
In a medium-sized pot, combine 1.5 liters of water, salt, and a thread of olive oil
Bring to a boil, then add the penne pasta and cook until al dente (around 7 minutes)
5
Drain and rinse under cold running water
6
Dressing
1
Heat the olive oil in a large skillet over low heat
2
Add the onion and garlic and sauté, stirring constantly, until the onion is translucent (around 5 minutes)
3
Temporarily with salt
4
Refine, stirring, for 30 seconds
5
Add the tomatoes and anchovies and increase the heat to medium
6
Let it simmer, stirring constantly, until the tomato breaks down (around 12 minutes)
7
Remove from heat, add the vinegar, and mix
8
Let it cool
9
Transfer the cooked pasta to a salad bowl, combine with the dressing, vegetables, and parsley
Mix well and serve when cooled.
