Pasta alla crudaiola with mozzarella, olives and capers

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Tomatoes220 g
• Mozzarella70 g
• Black olives5
• Capers5 g
• Extra virgin olive oil8 g
• Basilto taste
• Dried oreganoto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Put a pan of water on for the pasta. Meanwhile wash the tomatoes, remove the stalks and cut them into 1 cm dice; rinse the capers and slice the black olives into rings.
2. In a large bowl dress the tomatoes with the oil, capers, olives, torn basil leaves and a pinch of salt; leave them to marinate while the pasta cooks, so they release their juices.
3. Cut the mozzarella into cubes and leave it to drain in a sieve.
4. When the water boils, salt it and cook the pasta for the time on the packet (usually 10–12 minutes), until al dente; drain it well.
5. Tip it straight into the bowl, add the mozzarella, mix and finish with a pinch of dried oregano. Serve warm.