Use only fresh mozzarella available at good supermarkets and delis.
serves 4

Ingredients

• 400g dried penne pasta
• 2 chargrilled red capsicum
• extra virgin olive oil
• juice of ½ lemon
• 1 tablespoon capers, rinsed
• chopped parsley
• 5 anchovy fillets, chopped
• 6 tablespoons fresh breadcrumbs
• 1 ball mozzarella (approximately 170g), chopped
• handful black olives
• freshly ground black pepper

Method

1.Cook
the pasta in boiling salted water for 10-12 minutes until cooked but not
soft. 2. Meanwhile slice the capsicum into strips. 3. Whisk together 6 tablespoons
olive oil, lemon juice, capers, parsley and anchovy fillets 4. Add 1 tablespoon
oil to fry pan and heat, cook breadcrumbs to golden 5. Drain pasta and toss
with capsicum, dressing, breadcrumbs, mozzarella, olives and pepper. Serve
warm

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Method