Gluten free fennel and caper pasta salad recipe

This free-from recipe by The Intolerant Gourmet is a real cinch to make and combines strong, summery flavours

Serves 4

Preheat the oven to 180°C/fan 160°C/gas mark 4. Place the pine nuts on a baking tray and roast in the oven until golden, then set aside to cool. Deseed the pepper and cut into 1cm squares, and trim the courgettes and cut into 1cm cubes. Trim the chilli and scoop out the seeds, finely chop then set aside. Combine the pepper and courgettes with 2 tbsp of the olive oil and the garlic and chilli, season well and then roast in the oven for 30 minutes, stirring occasionally. Once cooked, remove from the oven and set aside.
Meanwhile, bring a large pan of salted water to the boil, add the pasta and simmer for 10 minutes or until the penne is al dente. Drain the penne and drizzle with a little olive oil before setting aside to cool.
Next trim the base and any tough outer leaves from the fennel and cut into thin slivers. In a large bowl, mix together the remaining olive oil, capers, lemon zest and juice and the fresh herbs. Add the fennel, courgettes, pepper, tomatoes and pasta to the oil and leave to marinate for a few minutes. Season well and mix together, sprinkle over the pine nuts and serve.

Recipe by Pippa Kendrick, The Intolerant Gourmet