Serves 4:
400 g pasta
250 g of tomatoes
200 g mozzarella cheese
4 anchovy fillets
7 basil leaves
30 ml of olive oil
1 pinch of salt
1 pinch of pepper
Cook the Fusilli in a large volume of salted water, al dente, according to the instructions on the package. Drain them and refresh them under cold water to remove excess starch on the surface. This will prevent the pasta from sticking together as it cools.
You can also do this the day before, in which case you should keep the pasta in the refrigerator after drizzling it with olive oil.
Cut the mozzarella into thin slices and place them in a salad bowl. Add the washed and diced tomatoes, the boneless and finely chopped anchovy fillets and the cooled drained pasta. Add a pinch of salt, a pinch of pepper, the washed and chopped basil and sprinkle with olive oil. Mix and set aside in the refrigerator until ready to serve.
