Tortiglioni with Fresh Tomato, Capers, Olives, and Mozzarella
Rating: / (5 Votes)
Description: Tortiglioni with Fresh Tomato, Capers, Olives, and Mozzarella (Tortiglioni crudo di pomodoro, capperi, olive e mozzarella)
Serves 6
Ingredients:
1 box (1.1 lb) La Piana® Tortiglioni Durum Wheat Pasta 1 lb fresh mozzarella cheese, preferably mozzarella di bufala, cubed 16 pitted green olives, quartered 16 pitted black olives, quartered 2 tablespoons salted capers, rinsed and patted dry (do not use capers stored in vinegar). 40 fresh basil leaves, julienned 1 ¼ cup La Piana® Extra Virgin Olive Oil ½ teaspoon sugar Salt as needed 10 ripe tomatoes, peeled, seeded, and cubed
Preparation:
Combine all the ingredients, except the pasta and mozzarella, in a bowl. Mix well and set aside for about ½ hour. Meanwhile, cook the tortiglioni in slightly salted boiling water (about 6 quarts) for approx. 11 minutes. Drain but do not rinse. Transfer the pasta to six plates, top each serving with one-sixth of the tomato mixture, and garnish with the mozzarella. Serve hot.
/ (5 Votes)