Cold Fusilli is a fresh and tasty summer dish, ideal to enjoy during hot summer days. The fusilli pasta is dressed with a delicious tomato passata, mozzarella, anchovies in oil, salted capers, oven-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.
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Prepare the base sauce by letting the tomato passata season and cook 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, the anchovy fillets into very small pieces (better with scissors so as not to damage them too much); desalt a generous spoonful of capers and chop half a packet of oven-baked black olives
Drain the pasta cooked al dente and immediately dress it with the tomato sauce, adding a little oil; mix well
When it begins to cool, add the other ingredients (mozzarella, anchovies, olives, capers and chopped basil)
An excellent recipe in the summer months; it is also very convenient to take to the office
Pasta pot
Wooden spoon
Sieve
Cutting board
Knife
Italia
| Energy (kcal) | 208.87 |
| Carbohydrates (g) | 29.2 |
| of which Sugars (g) | 2.78 |
| Fat (g) | 7.51 |
| of which Saturates (g) | 1.08 |
| Protein (g) | 5.59 |
| Fiber (g) | 2.01 |
| Sale (g) | 0.03 |
