Cold Fusilli is a fresh and tasty summer dish, ideal for enjoying during hot summer days. The fusilli pasta is dressed with a delicious tomato sauce, mozzarella, anchovies in oil, salted capers, baked black olives, basil, garlic, sugar, and extra virgin olive oil. The dish is served cold, making it perfect for a light lunch or a quick dinner.
Prepare the basic sauce by sautéing and cooking the tomato sauce for about 10 minutes with a base of oil, chopped garlic, and a pinch of sugar
While the pasta is cooking, dice the mozzarella and cut the anchovy fillets into very small pieces (better with scissors to avoid damaging them too much); desalinate a generous tablespoon of capers and chop half a packet of baked black olives
Drain the pasta cooked al dente and immediately dress it with the tomato sauce, adding a bit of oil; mix well
When it starts to cool, add the other ingredients (mozzarella, anchovies, olives, capers, and chopped basil)
This recipe is excellent in the summer months; it is also very convenient to take to the office
pasta pot
wooden spoon
strainer
cutting board
knife
Italia
| Energy (kcal) | 213.15 |
| Carbohydrates (g) | 32.97 |
| of which Sugars (g) | 5.02 |
| Fat (g) | 4.83 |
| of which Saturates (g) | 1.98 |
| Protein (g) | 10.73 |
| Fiber (g) | 1.51 |
| Sale (g) | 0.09 |
