1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
2. While pasta is cooking, chop onion and olives.
3. In a large non-stick skillet that has been preheated over medium-high heat, cook onion, olives and pesto for 4–5 minutes or until the onion is tender.
4. Add wine and continue cooking for 3–4 minutes, or until the liquid has reduced by half.
5. Reduce heat to medium-low and add strained tomatoes. Continue to simmer for 5 minutes.
6. Remove from heat and add pasta. Toss with tongs to coat with sauce.
7. Divide pasta between 6 plates. Using your hands, shred and divide mozzarella between the plates, then garnish each with a drizzle of olive oil, basil, crushed pepper and a pinch of fleur de sel.

Keeps in the refrigerator for 5 days. Do not freeze.

NOTE
If you do not have mozzarella di bufala on hand, simply replace it with 250 mL (1 cup) finely grated Parmesan.


This recipe is courtesy of Geneviève O’Gleman, nutritionist and host of Savourer on ICI Radio-Canada Télé.

Photo credit: Maude Chauvin