Fusilli with cherry tomatoes, mozzarella and Olivada sauce
3 servings
20 minutes
Fusilli with cherry tomatoes, mozzarella, and Olivada sauce is a true embodiment of Italian flavor and Mediterranean freshness. This dish combines the tenderness of pasta, the sweetness of ripe tomatoes, the spiciness of anchovies, and the rich aroma of olive sauce. The olive-based Olivada sauce adds depth of flavor and a traditional southern touch to the dish. Historically, such combinations have roots in the cuisine of Southern Italy regions where simple yet rich ingredients create culinary masterpieces. Fusilli perfectly absorbs the aromatic sauce while mozzarella adds creaminess and tenderness. This dish is great for a warm family dinner or a friendly gathering, providing a sense of coziness and Italian hospitality.
1
Place a peeled garlic clove, pitted olives, 10 grams of anchovies, Dijon mustard, dried chili, vinegar, and olive oil in a blender. Blend into a smooth paste. If needed, add more olive oil and salt. Blend again.
- Garlic: 1 clove
- Green olives: 200 g
- Anchovies: 50 g
- Dijon mustard: 1 teaspoon
- Red chili pepper: to taste
- Red wine vinegar: 1 teaspoon
- Olive oil: 0.5 glass
2
Cut cherry tomatoes in half and slice the remaining anchovies into strips. Place mozzarella, anchovies, and tomatoes in a deep salad bowl, sprinkle with chopped fresh oregano (or dried), and mix.
- Cherry tomatoes: 250 g
- Anchovies: 50 g
- Mini mozzarella (bocconcini/ciliegine): 250 g
- Fresh oregano leaves: 1 teaspoon
3
Cook the fusilli al dente (about 10-11 minutes). Combine with tomatoes, anchovies, and mozzarella, dress with sauce, mix, and serve immediately.
- Fusilli: 300 g
- Olive oil: 0.5 glass
