ripe san Marzano tomatoes from Calabria
fresh garlic
mozzarella di bufala
garden basil

EVO oil

salt, pfeffer
bronze drawn, I prefer fusilli (short pasta anyway…)


In a large salad bowl, dice the tomatoes, add the finely chopped garlic cloves and the diced mozzarella.
Dress the ingredients with plenty of EVO olive oil, salt and freshly ground pepper.
Add coarsely chopped basil leaves and gently mix the ingredients.
Meanwhile boil plenty of salted water for the pasta.
Cook the pasta until al dente, drain and pour into the salad bowl with the previously prepared ingredients.
Mix very well. Add salt and pepper if necessary.
Let just rest, turning occasionally so that the mozzarella melts and incorporates evenly.
Just long enough for the pasta and ingredients to blend well into a mix of simple but great flavors.


I love this dish, which I discovered in the south of Italy. It is very quick to prepare and great for gathering many people around the table.
Try it and tell me what you think.