Summary

Ingredients

• 400 g pasta (fusilli)
• 150 g tomato (s), dried, pickled in oil
• 1 bunch parsley
• 20 g rocket
• 80 g pine nuts
• 6 tablespoon oil (olive oil)
• 2 tablespoon vinegar (white wine vinegar)
• 2 tablespoon balsamic vinegar
• 2 tablespoon balsamic vinegar, white
• 4 tablespoon capers
• salt
• Cayenne pepper
• Parmesan

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Instructions

1. Cook the pasta according to the instructions on the packet in plenty of boiling salted water until it is al dente. Pour into a sieve and allow to drain. Remove the tomatoes from the oil, pat dry with kitchen paper and cut into fine strips. Wash the parsley and rocket and shake dry. Pluck the leaves from the parsley, finely chop the parsley leaves and rocket. Roast the pine nuts in a pan without fat on a low heat until light brown. (Then take them out of the pan and set aside. They will roast heavily.) For the vinaigrette, mix olive oil, white wine vinegar, balsamic vinegar and white balsamic vinegar with the capers, parsley and rocket. Season the sauce with salt and cayenne pepper. Mix the fusilli with the sun-dried tomatoes, pine nuts and the vinaigrette. Chill the pasta salad and let it steep for at least 1 hour. To serve, serve with the grated parmesan and rocket. Parma ham or black olives also go well with it.