400 g of pasta
4 tbsp. olive oil
4 tbsp. pesto
salt or fine salt
250 g buffalo mozzarella or 250 g cow mozzarella
2 handfuls of green olives
4 tbsp. oregano
1 clove of garlic
Cut the tomatoes in small cubes
in a bowl add the diced tomatoes and add salt
Add the olive oil
Cut the garlic into large pieces. The idea is for the garlic to infuse its flavors.
Just before serving, remove the pieces.
If you like garlic you can finely chop it and add it in the salad.
Add the oregano.
cut the olives and add them to the tomatoes
Cut the balls into slices and then into cubes, leave to drain on a plate.
Add the pesto to the tomatoes and mix all
add the pasta into a large volume of boiling salted water
When the pasta is cooked, drain it.
Add the hot pasta to the bowl with the tomatoesAdd the diced mozzarella and mix.
Serve with the arugula.