Pasta Salad with Olives, Anchovies and Capers
Rinse and halve pepper, remove seeds and ribs, and cut into strips. Drain and chop sun-dried tomatoes. Cook pasta plenty of salted boiling water until al dente, according to package instructions. Heat oil in a pan. Add pepper strips and sun-dried tomatoes and sauté over low heat, about 5 minutes. Stir in capers and transfer mixture to a bowl.
Drain pasta and mix with vegetables. Shave Parmesan cheese over pasta and mix in anchovies, olives and sliced pepperoncini. Stir in vinegar, lemon juice, oil and parsley leaves. Season with salt and pepper. Let marinate approximately 30 minutes before serving.