Pasta Salad with Anchovies, Capers, Olives and Parmesan

Ingredients

• 500 g pasta (Casarecce)
• 1 handful fresh basil
• 30 black olives
• 6 tbsp capers (drained)
• 15 anchovy fillets in oil
• 20 Cherry tomatoes
• 60 g parmesan (grated)
• 2 Garlic cloves
• 4 tbsp white balsamic vinegar
• 6 tbsp Olive oil
• a pinch of sugar
• Salt
• white pepper

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente, then rinse under cold water, drain and place in a bowl. Halve the anchovy fillets and add them to the pasta. Wash and dry the basil and cherry tomatoes; quarter the tomatoes. Mix all ingredients together with the pasta.

2. 2.

   For the dressing, peel, halve and finely chop the garlic. Whisk together vinegar, oil, sugar and garlic, then season with salt and pepper. Pour the dressing over the pasta salad and stir well. Let it rest for about 30 minutes to allow flavors to meld. Taste again before serving and garnish with some parmesan flakes and basil leaves.