Ingredients (for 4 people):
• 320 g Short pasta (fusilli, penne or farfalle);
• 200 g Canned tuna in oil (drained weight);
• 250 g Cherry tomatoes;
• 200 g Buffalo mozzarella (or fiordilatte);
• 50 g Pitted black olives;
• Fresh basil q.s.;
• Salt and black pepper q.s.;
• San Biase extra virgin olive oil.
Preparation:
• Cut the mozzarella into cubes and let it drain in a colander to remove excess liquid;
• Cook the pasta in plenty of salted water (about 3 minutes less than the time indicated on the
package), drain well and transfer to a bowl, season with a drizzle of our San Biase extra virgin olive oil and let it cool;
• While the pasta cools, wash and cut the cherry tomatoes, drain the tuna and break it into pieces, cut the olives in half and tear the basil leaves by hand;
• Combine the pasta with the freshly prepared ingredients, season with salt and pepper to taste, and a drizzle of our San Biase extra virgin olive oil;
• Mix gently to combine the flavors and serve.
In a raw preparation like this, where heat does not alter the flavors, the quality of the oil becomes the protagonist. Our San Biase extra virgin olive oil enhances every single ingredient naturally, giving harmony to the dish and transforming every forkful into a journey into the heart of the Mediterranean.
