Pasta alla Crudaiola

Method

1. Crush the cherry tomatoes with your hands.
2. Add plenty of fresh basil.
3. Season with good olive oil, salt, and pepper.
4. Let the mixture marinate.
5. Cut the buffalo mozzarella in half, then into cubes.
6. Add the mozzarella to the crushed tomatoes.
7. Cook the pasta in boiling salted water until al dente.
8. Take the olives, roughly chop them with a knife, and add them to the sauce.
9. Mix everything, drain the pasta, and let it cool for 5 minutes.
10. Pour the sauce into the cooled pasta, toss well, and serve.