INGREDIENTS
180g / 6oz pasta
6 sun-dried tomatoes, finely sliced
4 tbsp kalamata olives, pitted and cut into quarters
1 roasted red pepper, cut into small strips
2 tbsp capers, drained
2 tbsp balsamic vinegar
1/4 tsp salt
½ tbsp chilli flakes
METHOD
Cook the pasta according to the package instructions.
In a large mixing bowl combine the sun-dried tomatoes, kalamata olives, roasted red pepper, capers, balsamic vinegar, salt and chilli flakes.
When the pasta is done cooking, drain the pasta and rinse under cold water. Drain the pasta well and transfer to the mixing bowl. Combine the pasta well and serve immediately or store in the fridge.
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