Vesuvio alla Caprese

20260729, #BreakfastDiary 1794, 26°C/mostly cloudy Made with vesuvio pasta, in the style of southern Italy's Capri island - about 450kcal per serving, Vesuvio alla Caprese.

2 cups vesuvio (or any short pasta), mozzarella cheese, olives, basil, a few ice cubes, (tomato base) 2-3 tomatoes, 1 clove garlic, basil leaves and olive oil, salt, pepper to taste

1. Blend 2 tomatoes, 1 clove garlic, basil leaves, olive oil, salt, and pepper until smooth (season with a few ice cubes factored in). 2. Boil the vesuvio (or any short pasta) in salted water. Rinse briefly in cold water. 3. Plate the tomato base from step 1, top with the vesuvio, torn mozzarella, olives, and basil leaves, and add a few ice cubes. Finish with olive oil.

Inspired by @chefincamicia