
(Pasta salad, Capri-style - Our recipe)
- 350 g (12 oz) short pasta (fusilli or penne)
- 7 ripe but firm tomatoes, peeled and cubed
- 85 g (3 oz) black olives, stoned
- 4 fillets of anchovies, chopped
- 2 tablespoons dried or fresh chives
- 1 1/2 mozzarella cheese, cubed or 20 cherry mozzarella cheese
- 12 leaves of fresh basil
- 6 tablespoons extra virgin olive oil
- Time:
preparation: 15 minutes
cooking: about 20 minutes
- Difficulty:
easy recipe
- Nutrition Facts (amount per serving):
Calories: 427 (kCal) 21 % GDA -
1784 (kJ)
Protein: 13.7 (g) 26 % GDA
Total fat: 19.7 (g) 27 % GDA
Total carbohydrate: 51.7 (g) 19 % GDA
Sugars: 8.0 (g) 9 % GDA
Bring to the boil abundant salted water and cook pasta according to the instructions on the package.
Meanwhile prepare the dressing. Put all the ingredients in a large bowl and stir.
Cook pasta "al dente", drain it in the colander and run under cold water in order to stop the cooking. Add pasta to the mixture and stir well. Let chill at least 2 hours before serving but bring back to room temperature to serve.
Note
This dish can be prepared in advance. It's very tasty in summer but it can be served in a buffet too all year.
What's the right wine?
Our suggestion is: Fiano di Avellino (white wine from Campania - Italy)
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
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