A fresh and quick pasta made with the best Neapolitan ingredients.
- ¾ lb penne
- ½ lb plum tomatoes
- 5 oz buffalo-mozzarella cheese
- 2 fillets salted anchovies
- 2 ½ tablespoons extra virgin olive oil
- 4 basil leaves
- salt and pepper
Cook the pasta in a large pot of boiling salted water.
Drain one minute before the time indicated on the package.
Then transfer the pasta to a bowl and toss with a tablespoon of olive oil. Let cool.
In the meantime, drain and thinly slice the mozzarella.
Thoroughly wash the anchovies.
Then debone them, roughly chop and place in a salad bowl.
Wash and quarter the tomatoes and tear apart the basil leaves by hand.
Add the mozzarella, tomatoes, basil, oil, salt and pepper to the bowl with the anchovies.
Toss everything together then add the pasta and toss again.
Serve at your preferred temperature.