Cold Fusilli are a fresh and tasty summer dish, ideal to enjoy during hot days. Fusilli pasta is dressed with a delicious tomato passata, mozzarella, anchovies in oil, salted capers, oven-roasted 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 flavoring and cooking the tomato passata for about 10 minutes with a sauté of oil, chopped garlic and a pinch of sugar
While the pasta cooks, cut the mozzarella into cubes and the anchovy fillets into very small pieces (better with scissors so as not to damage them too much); desalinate a generous tablespoon of capers and chop half a package of oven-roasted black olives
Drain the pasta cooked al dente and immediately toss it with the tomato sauce, adding a little oil; mix well
When it starts to cool, add the other ingredients (mozzarella, anchovies, olives, capers and chopped basil)
Great recipe for the summer months; it is also very convenient to bring to the office
pasta pot
wooden spoon
colander
cutting board
knife
Italy
| 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 |
