Pasta Bowl Mediterranea with Tomatoes, Olives and Mozzarella

• 200 g Spaghetti
• 2 tsp Fine sea salt
• 4 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 250 g Cherry tomatoes, ripe but firm
• 80 g Black pitted olives
• 150 g Mozzarella
• ½ tsp Black pepper
• 10 g Fresh basil

1. Bring a large pot of water to the boil and season it with 1.5 tsp of the fine sea salt. Cook the spaghetti until al dente, following the packet timing. Reserve 120 ml of the pasta water, then drain.
2. While the pasta cooks, halve the cherry tomatoes and tear the mozzarella into bite-sized pieces. Roughly tear the fresh basil leaves. Lightly crush or finely chop the garlic.
3. Warm the extra virgin olive oil in a small saucepan over low heat, then add the garlic and cook for 30 to 60 seconds until fragrant, not coloured. Take off the heat and stir in the remaining 0.5 tsp fine sea salt and the black pepper. Add a splash of the reserved pasta water to loosen it into a glossy dressing.
4. Tip the hot spaghetti into a mixing bowl and toss with the garlic oil dressing. Add the cherry tomatoes and black pitted olives, then toss again, adding more reserved pasta water a little at a time until the pasta looks lightly coated. Let it sit for 2 minutes so the tomatoes start to soften slightly.
5. Fold in the mozzarella and most of the fresh basil. Taste and adjust with a little more black pepper if you like. Serve warm or at room temperature, scattered with the remaining basil.

Made this recipe? Rate it — a comment is optional.