Fusilli with raw tomato and mozzarella (Fusilli alla crudaiola)

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.