INGREDIENTS :

5 Unico Flat Fillets, Anchovies, finely chopped

¼ cup Unico Capers, drained and chopped

1 ½ each red and yellow sweet peppers in thin strips

2/3 cup Gallo Extra Virgin Olive Oil

½ tsp. red pepper flakes

1 tsp. salt

½ tsp. pepper, freshly ground to taste

1 lb. ripe tomatoes , peeled (3 medium)

3 Tbsp. Unico Balsamic Vinegar

1 lb. Unico Penne Lisce / Unico Penne Rigate

PREPARATION: Place anchovy fillets, capers, sliced peppers, olive oil, red pepper flakes, salt and pepper in a bowl, mix well and set aside.

Cook pasta until al dente. Do not overcook. Drain and cool slightly. To peel the tomatoes, bring a pot of water to boil; drop tomatoes in for about one minute, remove and plunge into cold water. Skins will slip off easily. Cut tomatoes into large cubes, discarding the seeds.

Add the pasta to the anchovy mixture and mix well. Add the balsamic vinegar, tomato cubes and toss gently. Cover and refrigerate. Keeps well and should be made a few hours ahead of time.

*garnish with chopped fresh basil or parsley.

PREPRATION TIME: 25 minutes Cook time: 15 minut

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