"Garganelli alla crudaiola" with tuna, cherry tomatoes, capers, olives and buffalo mozzarella

Ingredients

- 350 g dry Garganelli pasta (450 g if fresh)
- 400 g cherry tomatoes
- 30 g capers in vinegar
- 20 Taggiasca olives
- 1 bunch basil leaves
- 2 160 g cans tuna in olive oil
- 30 g olive oil
- 250 g buffalo mozzarella
- salt to taste

Procedure

Dice the tomatoes, chop the capers finely and drain the tuna. Roughly chop the basil, drain and cube the buffalo mozzarella and mix all of the ingredients, except for the mozzarella, together in a bowl. Cook the pasta and then add to the sauce, mix well and divide into four plates, decorate with the buffalo mozzarella and some whole basil leaves.