Julia Busuttil Nishimura's peperonata, tuna and crispy caper pasta fredda (pasta salad)

Name: Julia Busuttil Nishimura's peperonata, tuna and crispy caper pasta fredda (pasta salad)
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 350g short pasta, such as festoni, conchiglie or fusilli; 240g canned tuna fillets in extra virgin olive oil; 125g buffalo mozzarella

Julia Busuttil Nishimura

February 21, 2022

Pasta salad with peperonata, tuna and buffalo mozzarella.William Meppem

Time:30 mins - 1 hourServes:4

A good pasta fredda (pasta salad) is a beautiful thing. The key is to toss all the ingredients together while the pasta is still hot but eat it at room temperature. The peperonata is one of my go-to recipes and I tend to make it in big batches, which I can then use in multiple meals (see tip). It takes a little time, but once you have it in your fridge, it becomes a secret weapon for next-day lunches.

Ingredients

350g short pasta, such as festoni, conchiglie or fusilli
240g canned tuna fillets in extra virgin olive oil
125g buffalo mozzarella

Peperonata

3 tbsp extra virgin olive oil, plus extra to serve
1 onion, halved and thinly sliced
4 garlic cloves, thinly sliced
3 large red capsicums, trimmed and sliced into 1cm strips
300g cherry tomatoes, halved
pinch of caster sugar
small handful of basil leaves, plus extra to serve
1 tbsp red wine vinegar, plus more if desired
sea salt

Crispy capers* (optional)

2 tbsp extra virgin olive oil
2 tbsp salted capers, rinsed and patted dry

Method

1. For the peperonata, heat the olive oil in a large heavy-based saucepan over low-medium heat. Gently fry the onion with a pinch of salt for 10-15 minutes until softened and just beginning to colour, stirring occasionally. Add the garlic and fry for a few minutes longer.
2. Increase the heat to medium and add the sliced capsicum, stirring it through the onion and garlic. Add the tomatoes, sugar and basil. Pour in 125ml of water and simmer for 30-35 minutes, stirring occasionally and breaking up the tomatoes with the back of a wooden spoon, until the capsicum has softened. If the sauce begins to dry out, continue to add water when necessary. Season with salt and stir through the vinegar.
3. When ready to assemble the pasta fredda, cook the pasta in plenty of salted boiling water until al dente. Drain and transfer to a large bowl. Stir enough of the peperonata through the pasta to coat it generously. (Any leftover peperonata will keep in an airtight container in the fridge for up to 5 days.) Add the tuna, including its oil, and tear in the mozzarella. It's best to do this while the pasta is still warm. Stir well to coat the pasta then allow it to cool to room temperature.
4. Meanwhile, heat the oil in a small frypan over high heat and add the capers. Fry them for 1-2 minutes until crispy. Drain on absorbent paper. Scatter them over the pasta and top with more basil and an extra drizzle of olive oil and red wine vinegar, if required.
Tip: Peperonata – capsicums braised with onion, garlic and tomato, which become sweet and meltingly delicious – is also delicious stuffed into a panino, served with grilled fish or meat or even as a pizza topping.
*The crispy capers are optional, but they add a crunchy salty hit that makes this salad that extra bit special.
More family recipes that become work (and school) lunches the next day