Exotic pasta salad with black pasta

Ingredients for 4 servings:

• 300 g penne, black, colored with squid ink
• 1 bell pepper(s), yellow or orange, diced
• 2 m.-large tomatoes, possibly four cocktail tomatoes
• 1 stalk of lemongrass, or a strip of lemon peel
• 3 cm ginger root, finely chopped
• 2 garlic cloves, finely chopped
• 2 chili peppers, red, pitted and finely chopped
• 2 tbsp sugar
• 2 tbsp white wine vinegar or rice vinegar
• 1 tbsp soy sauce
• e.g. fish sauce
• 100 ml water
• 200 ml coconut milk
• 1 tbsp cornstarch
• 1 handful of basil or Thai basil leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Insalata esotica di penne al black di seppia

Cook the black noodles until al dente. For the dressing, finely chop the garlic, ginger, chili, and lemongrass and cook with water, sugar, vinegar, soy sauce, water, and the bell pepper cut into 1 cm cubes for about 10 minutes. Then, mix the coconut milk with the cornstarch and add to the dressing. Bring to a brief boil and season with salt or fish sauce. Pour the dressing over the noodles. Garnish the pasta salad with quartered tomatoes and basil. Let the pasta salad sit for half an hour before eating. It looks very decorative with black noodles.