1. Quarter the cherry tomatoes, dice and drain the mozzarella, halve the olives and crush the garlic.
2. In a large bowl, mix the tomatoes, olives, capers, garlic, dried oregano, half the torn basil, the extra virgin olive oil, salt and pepper.
3. Cover and leave at room temperature for at least 20 minutes (up to 1 hour) so the tomatoes release their juices and the flavours come together; remove the garlic before serving.
4. Meanwhile, cook the fusilli al dente in plenty of salted water, drain and leave to cool for a few minutes until lukewarm.
5. Tip the warm pasta into the bowl, add the mozzarella and toss thoroughly so the tomato oil coats everything.
6. Serve lukewarm or at room temperature, sprinkled with the remaining basil.
Tip: A summer, no-cook "raw" sauce: it only really works with ripe, flavourful tomatoes - in winter, choose a pasta with cooked tomato sauce instead.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.