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Ingredients
1kg/21/2lb vine-ripened
tomatoes, chopped
100g/4oz mozzarella
cheese, diced
125ml/4fl oz extra virgin olive oil
2 garlic cloves, chopped
20 large fresh basil leaves, torn
into pieces
5 anchovy fillets in oil, drained and
cut into small pieces
1/4 teaspoon chopped fresh oregano
1/2 teaspoon salt
450g/1lb dried fusilli
freshly ground black pepper
Method
1. Put the tomatoes in a serving bowl. Add
mozzarella, oil, garlic, basil, anchovies, oregano and salt. Season with
pepper, and mix well. Leave to marinate for 1–3 hours at room
temperature to enable the flavours to
mingle and develop.
2. Bring a large saucepan of salted water to the boil. Cook the fusilli
until al dente, stirring frequently to prevent sticking. Drain and add
to the bowl with the sauce, tossing everything together. Serve
immediately.
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