Ingredients:
- 150 gr of short pasta of durum wheat semolina type “Butterflies"
- 150 gr of short pasta of durum wheat semolina type “Butterflies"
For the dressing:
- 3 tablespoons of extra virgin olive oil
- fresh basil leaves broken by hand and thyme leaves to taste
- 150 grams of small, round, firm halved tomatoes (or diced tomatoes)
- 20 gr of black olives and 20 gr of pitted green olives
- 100 gr of mozzarella cut into small cubes
- 2 small pieces of anchovy fillets in oil
- salt
1. Boil a pot of water and salt to cook the pasta.
2. Meanwhile, in a bowl large enough to accommodate the pasta later, mix all the ingredients for the sauce, then cover it with cling film and let it rest for 20 minutes in the fridge.
3. Cook the pasta al dente (you can drain it one or two minutes before the time indicated as you prefer).
4. Immediately put the pasta in the bowl of sauce and stir with a spoon until it is all perfectly blended.
5. Serve when the pasta has cooled.
6. If the result is something good, you are less of a dummy than yesterday: be proud of yourself!
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