Cappelletti: 500 grams
Oil: 1/2 small cup
Chopped garlic: 2 cloves
Chopped onion: 1
Salt and pepper: to taste
Crushed tomatoes: 2 cans
Basil minced 2 tablespoons
Dried oregano 1 teaspoon coffee size
Cubed mozzarella cheese: 150 grams
Black olives pitted and cut into wheels: 1/2 cup size tea
Fresh oregano leaves (for garnish): amount needed
Chopped parsley (for sprinkling): amount needed
Cooking of the paste. Cook in plenty of boiling water with salt until al dente. Drain and pass a deep fryer. Add sauce, mozzarella and olives. Heat a few seconds to heat. Remove. Garnish with fresh oregano leaves and sprinkle with chopped parsley.
For sauce. Pour the oil in a saucepan and bring to medium heat. Perfumed with garlic. Add the onion and a pinch of salt. Saute until translucent. Add the tomatoes, basil and oregano. Cook 5 minutes. Add salt and pepper. Remove from heat and set aside.