Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon capers
2 cups penne or rottini pasta (I like personally wheat )
6 tomatoes (ripw roma or heirloom), coarsely chopped and with the juice
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 pound fusilli pasta
4 dices tomatoes
1 ripe avocado (optional)
1 1/2 cups of fresh basil leaves, thinly sliced
1/2 fleur de sel (optional)
pepper to taste
Preparation
Put water to boil in a large pot. In the meanwhile, put the chopped fresh tomatoes, mozzarella, basil, avocado, capers, salt, pepper in a large bowl.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse quickly under cold water. Transfer to the large bowl. Toss to coat.
