Cold fusilli

Preparation:

Preparation: Prepare the base sauce by allowing the tomato puree to flavor and cook for about 10 minutes with a sauté of oil, minced garlic and a pinch of sugar. While the pasta is cooking, cut the mozzarella into cubes, the anchovy fillets into very small pieces (better with scissors so as not to damage them too much); desalinate a generous spoonful of capers and chop half a packet of baked black olives. Drain the pasta cooked al dente, dress it immediately with the tomato sauce, adding a little oil; mix well. When it begins to cool down, add the other ingredients (mozzarella, anchovies, olives, capers and - chopped basil). Excellent recipe in the summer months; it is also very convenient to carry to the office.