Neapolitan pasta salad
11.5 oz Penne
9 oz Perini type tomatoes
5.2 oz buffalo Mozzarella
2 anchovy fillets in salt
3 tbsp extra virgin olive oil
4 basil leaves
Salt and pepper
Cook the pasta in abundant salted boiling water and drain 1 minute before the expiration of the pasta cooking time as shown on the pack. Place the pasta in a large oven-dish and drizzle with 1 tbsp of extra virgin olive oil and set aside. Gently fold repeatedly to cool it faster.
Meanwhile, cut the Mozzarella in thin slices and let it drain.
Clean, wash, debone and cut the anchovies in chunks.
Wash the tomatoes and cut according to the shape of pasta selected: cut in sticks for the Penne pasta. Seed the tomatoes and let the liquid drain.
Put the pasta inside a large bowl, add the anchovies, tomatoes and Mozzarella, adjust salt and pepper, toss everything and add a drizzle of oil and the basil.