400 gr. of mezzepenne, 50 gr. capers in brine, 150 gr. anchovy fillets in oil, 150 gr. pitted green olives, 200 gr. of cherry tomatoes, chopped 5 basil leaves, 200 gr. buffalo mozzarella, diced 2 tablespoons extra virgin olive oil, salt.
PREPARATION:
Cook pasta in salted water, when they reached the ideal cooking al dente, drain and cool in cold running water and set aside. Cut the tomatoes into four layers and put them in a bowl, combine the capers, olives cut in half, the accughe broken into small pieces, mozzarella, basil, drizzle with oil and a pinch of salt. Let stand for a few minutes and then add the pasta to all previously set aside. Ready to be served fresh, it will present deliciously fragrant and tasty.
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