This fusilli salad with egg and basil sauce is a summer dish, fresh and colorful; a cold pasta salad easy to make which, after the cooking time of the fusilli, requires only 5 minutes of preparation.
- 250 g of fusilli
- 100 g of datterino tomatoes
- 2 eggs
- 1 bunch of basil
- 6 Bella di Cerignola olives
- 4 capers in salt
- extra virgin olive oil
Wash the eggs, transfer them in a saucepan with cold water and cook for 8 minutes from the beginning of boiling.
Drain, cool in running water, pat the shell and soak in a bowl with other cold water for 5 minutes.
Meanwhile, rinse the capers under warm running water and transfer them to the mixer. Remove and wash the basil leaves, dry them gently and add them to the contents of the mixer. Shell the eggs, cut them and pieces and add them to the basil. Pour four tablespoons of oil and blend the ingredients until a smooth cream is obtained.
Transfer it to a bowl, add the washed tomatoes, dried and cut into four parts, the olives pitted and cut into small pieces. Cook the pasta in plenty of boiling salted water and dilute the egg sauce with a few tablespoons of the cooking water, drain it "al dente" and cool it under the cold water jet. Season with the sauce and serve.