This is a fast and very simple recipe that I often propose in the summer. The point is that it’s not dressed with cheese or tuna as it often happends for pasta salad. The capers I used are “under salt” and must be “desalted” before being used. Desalting capers is a long operation if you want to do it properly and it can last several hours. The capers must be soaked in water at room temperature and the water must be changed at least 3 or 4 times.
Let’s see now how to prepare this recipe I give you the ingredients for 500 g of small size wholemeal pasta, but if you prefer you can also use white pasta
- 500 gr small size wholemeal pasta;
- 500 gr cherry tomatoes;
- 100 gr capers;
- 150 gr pitted green olives;
- olio extravergine di oliva.