Recipe: Summer Indulgent Fresh Pasta Salad

The day before

1 In a large saucepan, pour a good splash of olive oil, then first let your bell peppers "fall" (soften), salt them, then 5 minutes later add your tomato and chopped garlic, then 5 minutes later add your sliced zucchini, salt lightly, then add a small pinch of Espelette pepper, cover and let cook gently for 10 minutes.

2 Meanwhile, bring 1.5 liters (1.6 qt) of water to a boil, salt it, then add your tablespoon of turmeric, and when boiling pour in your pasta, cook for 2 minutes then turn off the heat, cover and let rest for 5 minutes.

3 Now is the time to turn the heat back on under the vegetable mixture, quickly drain your pasta and pour it into this same mixture, add the crumbled tuna, olives, anchovy fillets and a few leaves of lemon thyme, mix well, taste and adjust seasoning, then transfer to a tray until cooled.
Then cover and refrigerate overnight.

4 The next day, pour in a good splash of olive oil and your lemon juice.
Arrange on a nice plate with, for example, as in the photo, a few quarters of hard-boiled eggs and garden tomatoes.