Fusilli in the summer

Preparation:

Preparation: In a large bowl, pour the peppers cut into small pieces (previously grilled, peeled and seasoned with oil, salt and pepper), the diced buffalo mozzarella, the basil, the chopped anchovy fillets, the salt, the pepper and the olive oil. Mix everything carefully until the ingredients are well blended and in the meantime, blanch the fusilli in boiling salted water. Drain them al dente and pour them into the bowl; season them well and serve them immediately. Tip: drain the pasta when it is al dente and before dressing it, pass it quickly under running water for a few seconds. This will remove excess starch and stop cooking.