• 8.8 oz. La Campofilone Artisan Egg Fettuccine with Chilli Pepper
• 8.8 oz. mozzarella cheese, cut into cubes
• 8 pitted green olives, cut in quarters 8 pitted black olives, cut in quarters
• 1 tablespoon drained capers, with salt rinsed off
• 20 basil leaves, cut in slices
• 10 tablespoons of Alimentitalia extra virgin olive oil
• a pinch of sugar
• salt, to taste
• 5 ripe tomatoes diced and peeled, with seeds removed

Put all the ingredients in a bowl, except for the pasta and the mozzarella cheese, and let the mixture sit for half an hour. Cook the La Campofilone artisan egg Fettuccine with Chilli Pepper in 5 ½ quarts of salted boiling water for two minutes. Drain the pasta, and place it in four serving dishes, adding the sauce and garnishing with the mozzarella cheese.