Conchiglie: 500gr - 10pz

The recipe:
Conchiglie Senatore Cappelli with vegetables ragu'
Ingredients to serve 4
Conchiglie Senatore Cappelli 320g
Carrots 1
Courgettes 1
Capers in salt 20gr
Scallion half
Balsamic vinegar half a tbsp
Extra virgin olive oil 2 tbsp
Salt to taste

Cook the fusilli in plenty of salted boiling water.
Brown the chopped scallion in the oil. Wash and chop the courgettes and the carrots. Rinse the salt off the capers and add everything to the browned scallion.
Wet the vegetables with the vinegar, season and add to the cooked fusilli. Serve hot.