- 1 garlic clove, peeled
- 2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided
- 3 tablespoons capers, drained
- 1 tablespoon red wine vinegar
- 1 teaspoon anchovy paste
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 pound gemelli, fusilli, or rotelle pasta
- 2 pints cherry tomatoes or grape tomatoes, halved
- 1 8-ounce package small (cherry-size) fresh mozzarella balls in water
- 2 tablespoons chopped fresh oregano
- Ingredient info: Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores and Italian markets.
- With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD: Olivada can be made 3 days ahead. Cover and refrigerate.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.
- Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.