Olive and mozzarella pasta

Name: Olive and mozzarella pasta
Ingredients: 3000 ml water; 1 teaspoon salt; 300 g pasta; 80 g pitted black and green olives; 375 g mozzarella; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/2 teaspoon ground pepper

Pasta/Pizza - Olive and mozzarella pasta by Cleopatra F. - Recipia

Rinsing the pasta with cold water stops the cooking, and olive and mozzarella pasta can also be served cold. In the bowl, the pasta is tossed with green and black olives, mozzarella cubes and olive oil, with no separate sauce. I started with Tima’s version, and I like pasta any which way; I cut the mozzarella into small cubes, about 1 cm. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Serves: 4. About 600 kcal and 29 g protein per serving.

Ingredients

3000 ml water
1 teaspoon salt
300 g pasta
80 g pitted black and green olives
375 g mozzarella
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Bring 3000 ml of water to a boil, about 14 minutes, until bubbling. Add 1 teaspoon salt and the pasta, then cook for 10 minutes or as directed on the package, until done. 2. Meanwhile, rinse the olives and cut them in half. Drain the mozzarella, rinse it and cut it into cubes. 3. Drain the pasta and rinse it under cold running water until it is no longer hot. Put it in a bowl. 4. Add the olive oil, mozzarella, olives, 1/4 teaspoon salt and 1/2 teaspoon ground pepper. Toss and leave the bowl for 10 minutes before serving if you want to serve it cold.

Notes

The bowl keeps covered in the fridge for up to 3 days and can be made the day before. I serve it with a tomato salad; served cold, it reminds me of picnic pasta salad. For a gluten-free version, use 300 g gluten-free pasta; mozzarella contains dairy. Fresh mozzarella kept in liquid releases more whey than the firmer kind, so leave it in a sieve for a few minutes after draining. For pasta that cooks quickly, check the texture one minute before the time given on the package.