Chifferi rigati salad with spicy sauce

  • Difficulté


  • 300 g0SX0033
  • 4 tbsp white wine vinegar
  • 1 clove garlic
  • 40 g green olives
  • 1 small bunch mixed herbs
  • 20 g capers
  • salt and pepper
Chifferi Rigati n° 33


Rinse the pitted olives and chop them, rinse the capers. Blanch the tomatoes and once peeled, deseeded and drained dice them very finely.Place them in a sieve for 30 minutes to allow them to give out all the cooking liquid, pour them in a soup tureen, add the slightly crushed garlic, olives, the capers and cover with olive oil and a dash of vinegar, mix well and season with a pinch of salt and pepper.Rinse the herbs, dry them in a tea towel, chop them and add them to the sauce. In the meanwhile cook the pasta in plenty of boiling salted water. Drain al dente and mix it with the sauce. Serve cold.