1 lb (450 g) fusilli (or other short pasta)

4 bell peppers of various colours, seeded and diced

1/4 cup (60 ml) olive oil

2 onions, chopped

1 tbsp capers, chopped

1/4 cup (60 ml) white wine vinegar

2 tsp (10 ml) honey

¾ cup (90 g) Parmesan cheese shavings

In a large pot of salted boiling water, cook the pasta until al dente. Drain and cool slightly under cold running water. Oil lightly.

In a skillet over medium heat, soften the bell peppers in the oil. Add the onions. Cook until the peppers are lightly browned and the onions are translucent. Add the capers, vinegar and honey. Let reduce until almost dry. Let cool completely.

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