Pici alla Crudaiola

Method

1. Peel and slice the carosello melon.
2. Cook the pici pasta in boiling salted water until al dente. Drain and let cool.
3. Finely chop the snack peppers.
4. Cut the tomato: remove the seeds and dice the flesh.
5. Dice the stracchino cheese.
6. In a large bowl, combine the cooled pasta with carosello, peppers, tomato, cheese, desalted capers, salt, pepper, and extra virgin olive oil. Mix well.
7. Serve immediately or at room temperature.