For the salad, you'll need:
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 red bell peppers, seeded and cut into 3-centimeter strips
125 grams of penne pasta, cooked al dente
Salt to taste
For the anchovy sauce:
1/4 cup of finely chopped red onion
1 tablespoon of olive oil
1 tablespoon of red wine vinegar
1 minced garlic clove
4 small tomatoes, seeded and cut into 3-centimeter pieces
4 anchovy fillets, cut into small pieces
Salt to taste
For the salad, you'll need:
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 red bell peppers, seeded and cut into 3-centimeter strips
125 grams of penne pasta, cooked al dente
Salt to taste
For the anchovy sauce:
1/4 cup of finely chopped red onion
1 tablespoon of olive oil
1 tablespoon of red wine vinegar
1 minced garlic clove
4 small tomatoes, seeded and cut into 3-centimeter pieces
4 anchovy fillets, cut into small pieces
Salt to taste
Salad preparation:
Cook the carrot, zucchini, and bell peppers in a steamer until tender
Drain and set aside
Reserve the cooked vegetables for later use
Using a sharp knife, remove the seeds and membranes from the bell peppers and cut them into 1-centimeter cubes
Set aside
In a large pot, bring 1.5 liters of water to a boil
Add salt and a thread of oil
Add the penne pasta and cook until al dente (about 7 minutes)
Drain and rinse with cold water
(Chef's tip: Use plenty of water when cooking pasta - 1 liter for every 100 grams of pasta - and you won't need to add any more oil during cooking.)
Anchovy sauce preparation:
Heat the olive oil in a medium-sized pan over low heat
Add the minced garlic and cook, stirring constantly, until the onion is translucent (about 5 minutes)
Season with salt
Add the anchovy fillets to the pan and stir for 30 seconds
Increase the heat to medium and add the chopped tomatoes and anchovies
Let it simmer, stirring occasionally, until the tomato has broken down (about 12 minutes)
Remove from heat and add the red wine vinegar
Mix well and let cool
Combine the cooked pasta, salad dressing, vegetables, and herbs in a large bowl
Toss well and serve chilled.
