I’ll pass on the idea. You will capture the recipe and adapt it to your tastes, agreed?
Quantity for two people:
I added in a bowl: 1 chopped Italian seedless tomato, 1 teaspoon of capers, 1/2 small clove of garlic, crushed, 2 chopped green olives, 2 chopped black olives (the olives were huge), a handful of fresh basil, a handful of fresh oregano leaves, 1 teaspoon of white vinegar, salt, black pepper, and lots of olive oil, until everything is covered. I used the potato masher to give it a light maceration and release the flavors.
I cooked 150g of pasta. I bought this fluffy dough at Casa Santa Luzia (it can be any short dough). I added the hot pasta to the raw sauce and added slices of buffalo mozzarella (feta would be perfect).
I lined a dish with arugula and tossed the pasta on top. Delicious and light for these hot days!
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