– 200g Bartolini corn pasta;
– about 200g cocktail tomatoes;
– 1 mozzarella ball drained from brine (about 125g);
– 1 clove of garlic;
– 200g pitted green olives;
– 2 tsps. capers dried from marinate;
– 5 chopped basil leaves;
– about 1/3 cup olive oil;
– 1 tbsp. wine vinegar;
– 2 tsps. mustard;
– a pinch of fried chili or cayenne pepper;
– salt and pepper for flavor.

Time: 15 min


Cook pasta until al dente according to the recipe on the packaging, drain, pouring 1 tbsp. of water used to cook it into a separate vessel. Blend 100g of olives, capers, garlic, wine vinegar, mustard, olive oil and chili into a homogeneous mass, e.g. in a blender. Transfer the mass and pasta into a bowl, then add cocktail tomatoes cut into halves and the remaining olives, as well as mozzarella ripped into small chunks. Season with pepper and a small amount of salt for flavor. Mix all ingredients together and garnish with chopped basil leaves.