125ml/4fl oz extra virgin olive oil
2 garlic cloves, chopped
20 large fresh basil leaves, torn
5 anchovy fillets in oil, drained and
cut into small pieces
1⁄4 teaspoon chopped fresh oregano
1⁄2 teaspoon salt
450g/1lb dried fusilli
freshly ground black pepper
• Put the tomatoes in a serving bowl. Add mozzarella, oil, garlic, basil,
anchovies, oregano and salt. Season with pepper, and mix well. Leave
to marinate for 1–3 hours at room temperature to enable the flavours to
mingle and develop.
• Bring a large saucepan of salted water to the boil. Cook the fusilli until
al dente, stirring frequently to prevent sticking. Drain and add to the
bowl with the sauce, tossing everything together. Serve immediately.