500 g spaghetti
6 Roma tomatoes
250 g buffalo mozzarella
60 g green olives sliced no pip
20 g baby capers
10 g fresh oregano
2 Tbsp flat leaf parsley chopped
100 g rocket
30 ml extra virgin olive oil
Salt, cracked black pepper
Bring a large pot of salted water to the boil.
Peel, de-seed and cut the tomatoes into 1cm dice.
Cut the buffalo mozzarella into 1cm dice.
In a large bowl incorporate the tomatoes, mozzarella, olives, capers, oregano, parsley and rocket.
Pour the pasta into the boiling water and cook for 5 to 6 minutes until al dente, strain and add the hot pasta into the bowl with the tomatoes.
Add the extra virgin olive oil, season with salt and cracked black pepper and mix all together quickly while the pasta is still hot.
Credits: Guy Grossi
Photo Credits: Guy Grossi