Today, I want to share with you a tried-and-true family recipe, a summer staple that has been with us for ages, really simple and quick! I remember when my mom used to make it for us every year once we moved to the beach house, it was the symbol of our holidays because she made it often and we loved it! She called them midnight penne, I have no idea why or if the name is related to any typical regional dish, I never understood, but if you’re like us and love bell peppers, you absolutely must try it! Thanks to the marination of its ingredients, the aroma this dish will give off will be something unique! Compared to the plain penne my mother used to prepare, I chose the ridged ones in a whole wheat version, more rustic and fiber-rich. It’s a matter of taste, either way, they will both be excellent! Additionally, I’ve also added a handful of olives to the marinade, which were not originally included, but in my opinion, they add an extra note of saltiness! In short, with a few simple steps, you’ll get a fresh and very fragrant first course in vegan style, as it’s free from animal origin ingredients. It will be excellent to bring to the table, to the beach, or the office. Yes, because once the bell peppers are cooked in the oven and well peeled, the sauce that will be used to dress your pasta will be made entirely raw. Therefore, ideal for these hot summer days, which for people like me, is the magic word! The original recipe also calls for the use of yellow peppers in addition to the red ones to give a touch of color to the dish, but if you don’t have them at home, you can easily replace them with more red ones. This won’t change the final flavor, the important thing is to use quality products! Once you try it, as happened in our family, you won’t abandon it anymore!

If cold pasta salads are your daily bread in summer, also try these all-tasty and healthy variants: