Spanish pasta salad with three peppers

Ingredients for 6 servings:

• 500 g pasta (penne rigate)
• 2 tsp salt
• ½ red bell pepper(s)
• 100 g red bell pepper(s), dried, pickled in oil
• 100 g bell pepper(s), dried, salted
• 5 tbsp olive oil
• 1 small can of tomato paste
• 200 g feta cheese
• 100 g black pitted olives
• 1 pinch(s) pepper, mixed from the mill
• 2 tbsp Balsamic vinegar, dark
• 1 bunch of basil
• Water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in boiling water with 1.5 teaspoons of salt. Meanwhile, finely chop the three types of bell pepper. Mix with the tomato paste, olive oil, balsamic vinegar, a little salt, and pepper, and let it rest for half an hour to allow the dried bell peppers to soften. Meanwhile, crumble or chop the feta cheese, as well as the basil leaves and black olives. Place the cooked and slightly cooled pasta in a large bowl, add the chopped feta cheese and the olives. Then add the tomato paste and bell pepper mixture and stir everything well. Finally, fold in the chopped basil leaves and let the salad rest for at least an hour, marinate, and cool. Salted dried bell peppers are available from Turkish supermarkets.