Fusilli with Cherry Tomatoes, Mozzarella, and Olivada Sauce
Pasta and Pizza • Italian
Description
Do not add extra salt to the finished dish. Fresh oregano can be replaced with dried or even a mix of Italian herbs. You can also add 2-3 tablespoons of capers to the Olivada sauce, but that’s for those who enjoy it.
Ingredients
- Anchovies 0 oz
- Marinated cherries 10 oz
- Dijon Mustard 1 teaspoon
- Red Wine Vinegar 1 teaspoon
- Garlic 1 clove
- Olives stuffed with lemon 5 oz
- Olive Oil ½ cup
- Mild Chili Spice to taste
- Pasta shells 10 oz
- Fresh basil leaves 1 teaspoon
- Pizza Mozzarella Cheese 10 oz
Step-by-Step Guide
Step 1
In a blender, place the peeled clove of garlic, pitted olives, anchovies (10 grams), add Dijon mustard, dried chili, vinegar, and olive oil. Blend until smooth. If necessary, add more olive oil and salt. Blend again.
Step 2
Cut the cherry tomatoes in half and slice the remaining anchovies. Place the mozzarella, anchovies, and tomatoes in a deep salad bowl, sprinkle with chopped fresh oregano (or dried), and mix.
Step 3
Cook the fusilli al dente (about 10-11 minutes). Add to the tomatoes, anchovies, and mozzarella, dress with the sauce, mix, and serve immediately.
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