It’s summer brunch & good for picnic or serving as barbecue.
°400 grams of pasta
° 250 gm buffalo mozzarella or 250 gm cow mozzarella
° 6 tomatoes
° 2 bunches green olives
° 4 tablespoons. to s. olive oil
° 4 tablespoons. to c. spices
° 4 tablespoons. to c. pesto
° 1 clove garlic
° Salt or fine salt
° 2 handfuls of watercress
Cutting tomatoe to little cubes.
Put the chopped tomatoes in a bowl and season with salt.
Add olive oil.
Cutting garlic to large pieces. When you’re ready to serve, remove the pieces. If you-love garlic, you can fiinely chopping it and leave it in-salad.
Cutting olives to slices also add them to tomatoes.
Cut the mozzarella balls into slices, then cut into cubes, and leave to drain on a plate.
Add the pesto to the bowl with the tomatoes and mix.
Pour the pasta into a large amount of boiling salted water.
When the pasta is cooked, drain it.
Add the still-hot pasta to the tomato bowl. Adding shredded mozzarella cheese also blend.
Serve it with watercress.