Barbecue Pasta

Method

1. Cut the bell pepper into strips, remove seeds and filaments.
2. Cut the eggplant into thick slices, salt and let drain.
3. Cut the friggitelli in half, remove seeds.
4. Grill the peppers and friggitelli with oil and salt.
5. Slice the onion thinly and cook on the grill with salt until soft.
6. Shake excess salt from eggplant and grill them.
7. Season the swordfish with salt and oil, grill until cooked on one side then flip.
8. Cut the swordfish into pieces.
9. Cook the pasta al dente in salted boiling water.
10. In a large bowl, combine grilled vegetables, swordfish, olives, chopped parsley, crushed garlic, and a splash of white wine vinegar.
11. Add a little anchovy sauce (optional) and chopped chili.
12. Mix well, adjust salt and oil, add more parsley.
13. Serve at room temperature as a cold pasta.