- 8
Ingredients
- 1 garlic clove, peeled
- 2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided
- 3 tablespoons capers, drained
- 1 tablespoon red wine vinegar
- 1 teaspoon anchovy paste
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 pound gemelli, fusilli, or rotelle pasta
- 2 pints cherry tomatoes or grape tomatoes, halved
- 1 8-ounce package small (cherry-size) fresh mozzarella balls in water
- 2 tablespoons chopped fresh oregano
- Ingredient info: Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores and Italian markets.
Preparation
Step 1
Preparation
With machine running, add garlic clove to
processor through feed tube and process
until finely chopped; turn off machine.
Add 1 cup chopped olives, capers, red
wine vinegar, anchovy paste, mustard, and
crushed red pepper. Using 6 on/off turns,
process to chop coarsely. With machine
running, gradually add 1/2 cup olive oil,
forming coarse puree. Transfer to bowl;
stir in remaining 1 cup olives. Season
olivada to taste with salt and pepper.
DO AHEAD: Olivada can be made 3 days
ahead. Cover and refrigerate.
Cook pasta in large pot of boiling salted
water until just tender but still firm to bite,
stirring occasionally. Drain well. Transfer
drained pasta to large bowl. Drizzle
remaining 1 tablespoon oil over pasta;
toss to coat. Cool, stirring occasionally.
Add olivada, halved tomatoes,
mozzarella, and oregano to pasta; toss to
coat. Season to taste with salt and pepper.
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