Cold fusilli
Instructions
Prepare the sauce base, by season and cook for about 10 minutes the tomato with a sauce of olive oil, chopped garlic and a bit of sugar.
While the pasta is cooking, cut the mozzarella into cubes, chopped anchovy fillets very small-scale (better with scissors to avoid damaging too); desalt a spoonful of capers and chop half the package baked olives.
Drain the pasta cooked al dente, serve immediately with the tomato sauce, adding a little oil; mix well.
When it starts to cool, then add the other ingredients (mozzarella, anchovies, olives, capers and shredded Basil).
Great recipe in the summer months; is also very convenient to carry around the Office.
Ingredients and dosing for 4 persons
- 350 g of type pasta fusilli
- 300 g of tomato
- 1 mozzarella
- 4 anchovy fillets in olive oil
- 1 tablespoon of salted capers
- 1 package of baked black olives
- Basil
- Garlic
- 1 toe of sugar
- Olive oil extra virgin
- Salt