Portata:
Ingredienti:
Cotture:
Cucina:
Difficoltà:
Menu:
The summer cold pasta with mozzarella, olives, and anchovies is a simple, fresh, and flavorful first course, perfect for the warm season. It’s made with just a few Mediterranean ingredients: ripe tomatoes, mozzarella, black olives, basil, oregano, and anchovies, which add a savory and intense note to the dressing.
It’s a practical recipe because it can be prepared in advance and served cold or at room temperature. The raw dressing, allowed to infuse before combining with the pasta, makes the dish more aromatic and harmonious. Rigate penne are ideal as they hold the sauce well and collect pieces of mozzarella, olives, and tomato.
This cold pasta is suitable for a summer lunch, informal dinner, buffet, or meal to take away. The strong taste of anchovies balances with the sweetness of the tomatoes and the freshness of basil, while mozzarella adds softness and makes the dish more complete.
Equipment
- 1 pot
- 1 colander
- 1 large bowl
- 1 knife
- 1 cutting board
- 1 spoon
Ingredients
- 400 gr penne rigate
- 500 gr ripe tomatoes
- 250 gr mozzarella
- 5 filetti anchovy fillets in oil
- 100 gr pitted black olives
- 1 bunch fresh basil
- to taste oregano
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Instructions
- Wash the tomatoes, cut them into pieces and collect them in a large bowl.
- Season them with extra virgin olive oil, salt, pepper and a handful of oregano.
- Add the finely chopped anchovy fillets and mix well.
- Add the black olives cut into slices or pieces.
- Cover the bowl and let the dressing macerate for about 2 hours, so the flavors blend.
- Cook the penne in plenty of salted water and drain them al dente.
- Cool the pasta under a quick stream of cold water, then drain it very well.
- Pour the pasta into the bowl with the dressing and mix carefully.
- Cut the mozzarella into cubes and add it to the pasta.
- Finish with fresh basil torn by hand.
- Mix again and serve the cold pasta immediately or let it rest in the refrigerator until ready to serve.
Notess
- For a more summery and natural version, it is better to use fresh ripe tomatoes instead of canned peeled tomatoes.
- If you still want to use canned peeled tomatoes, drain them well and crush them coarsely instead of blending: the dressing will be less watery.
- Anchovies are already salty, so add salt sparingly.
- Mozzarella should be added only after the pasta has cooled, so it stays firm and does not release too much liquid.
- You can prepare it in advance, but it is better to add basil and mozzarella just before serving.
Why prepare this summer cold pasta
Summer cold pasta with mozzarella, olives, and anchovies is a convenient and versatile recipe, designed for when you want a flavorful first course that is not heavy. The sauce requires no cooking and can be prepared in advance, allowing the ingredients to meld and infuse the oil.
The result is a Mediterranean cold pasta, colorful and appetizing, suitable both for a family lunch and a more casual summer menu. It is important to choose ripe but firm tomatoes, well-drained mozzarella, and good-quality anchovies, as these simple ingredients determine the success of the dish.
Tips for a better result
To avoid too watery pasta, drain the mozzarella well and cut it into cubes only shortly before adding it to the pasta. Tomatoes should also be ripe but not too soft: this way they release flavor without making the sauce excessively liquid.
Anchovies and olives are already salty, so it is advisable to add salt sparingly and only after tasting the sauce. Basil, on the other hand, should be torn by hand and added at the end, so it keeps its aroma and color better.
Recipe variations
If you prefer a milder taste, you can reduce the amount of anchovies or omit them. For an even richer version, you can add capers, oil-marinated pepper cubes, or a few tablespoons of well-drained tuna.
Those who like fresher flavors can complete the pasta with grated lemon zest, a little black pepper, or some mint leaves along with the basil. If you want to make it heartier, you can add boiled chickpeas or cannellini beans, while still maintaining a summery and Mediterranean style.
How to store it
Summer cold pasta can be stored in the refrigerator, in an airtight container, for 1-2 days. Before serving, leave it a few minutes at room temperature and stir it with a drizzle of extra virgin olive oil, so it becomes softer and more aromatic.
It is better not to store it too long after adding mozzarella, as it may release liquid and change texture. For a fresher result, you can prepare the sauce in advance and add mozzarella and basil only shortly before serving.
