1 red pepper, cleaned and diced
1 yellow pepper, cleaned and diced
1 garlic clove, peeled
a handful of fresh basil, cleaned and chopped
a handful of fresh mint, cleaned and chopped
180 g spelt fusilli (I used Monograno Felicetti pasta)
(optional) 1 small red onion, peeled and thinly sliced
200 g smoked tofu, cut into cubes
extra virgin olive oil
whole sea salt, just enough to taste
freshly ground black pepper, to taste
chilli powder, to taste
paprika, to taste
Makes 2 servings.
Heat some extra virgin olive oil in a large and heavy-bottomed pan. Season the peppers with a little salt and pepper and sauté with the garlic for a few minutes (they should keep crunchy). Remove from the heat and set asite to cool. cook the pasta in slated, boiling water and drain when al dente. Transfer into a salad bowl, add some olive oil, toss and let cool. As soon as the peppers and fusilli have cooled down, combine them in the same salad bowl, add the basil, mint, tofu and onion (if you’re using it). Add extra olive oil, the chilli pepper and paprika and salt an pepper if needed. Toss and refrigerate for at least 30 minutes before serving.