| 1 box | BARILLA Farfalle |
| 1 medium | red onion |
| 1/4 cup | extra virgin olive oil |
| to taste | sea salt |
| 2 | red bell peppers |
| 2 | yellow bell peppers |
| 1 | green bell pepper |
| 1 pound | fresh mozzarella cheese, cut into cubes |
| to taste | freshly ground black pepper |
| 1 tablespoon | salted capers |
| 1 fillet | anchovy, cut into small pieces |
| 10 leaves | fresh basil, chopped |
| 1 cup | green olives, pitted |
BRING a large pot of water to a boil.
CUT the onion julienne. Heat 1 tablespoon olive oil in a skillet, add onion and sauté for five minutes. Season with salt and set aside.
ROAST the peppers on the stovetop over an open flame. When the skin is completely burned, remove from flame and place in a zip lock bag to cool down. Peel and cut into thin slices.
MARINATE the peppers with olive oil, onion, mozzarella cheese salt, black pepper, capers, anchovy, basil and olives for one hour.
COOK Farfalle in salted water, one minute less than the recommended cooking time. Drain and place pasta on a large baking sheet pan, drizzle with a small amount of olive oil to prevent sticking and let pasta cool down.
COMBINE Farfalle with the marinated peppers mixture. Store in refrigerator and serve cold.