Pasta Salad di Palermo

By á-2053

Ingredients

• 1/4 cup pine nuts
• 1 red bell pepper
• 3/4 lb. penne
• 1/2 cup black olives, pitted and halved
• 1/4 cup sun dried tomatoes, chopped
• 1/4 cup chopped flat parsley
• 2 Tbs. capers, rinsed
• 2 Tbs. olive oil
• 3/4 tsp. salt
• 1/8 tsp. black pepper
• 1 - 1 oz. piece parmesan cheese

Preparation

Step 1

Heat the oven to 350. Put the pine nuts on a baking sheet and bake in the oven, shaking the pan once or twice until the nuts are fragrant and golden, about 5 minutes. Roast the bell pepper over an open flame or broil 4 inches from the heat, turning with tongs as each side blisters and blackens, about 10 minutes in all. When the pepper is cook enough to handle, pull off the charred skin, and remove the stem, seeds and ribs. Cut the pepper into thin slices. Cook the penned in boiling, salted water until just done, about 13 minutes. Drain and rinse with cold water, drain thoroughly. In a large bowl, combine the roasted pepper strips, penne, olives, sun-dried tomatoes, parsley, capers, oil and salt and pepper. With a vegetable peeler, shave thin slices of Parmesan. Top the salad with parmesan and roasted pine nuts.