Put water to boil for pasta. Pour oil into a salt-dough, heat it and add the crushed garlic, the julienne-cut dried tomatoes and the coarsely chopped capers (without rinsing them from the salt). Fry 5 minutes and add the raisins and the escarole cut into pieces of about one centimeter. (like Italian salad, in short, since salad is). Blast for another 5 minutes (meanwhile the water boils, if you remembered to light the fire, then add salt and throw the sedanini that will cook 12 minutes). While the pasta is cooking, add a ladle of buffalo mozzarella sauce to the sauce and let it roll, adding in the last half of the almonds, pepper and oregano and stirring. Meanwhile, blend, using the immersion blender, the mozzarella with the decilitre of milk and if the cream should be too thick, add the remaining whey until it has the consistency suitable to make it "the foundation" of the dish. (I love being so professional) When the pasta is cooked, add a ladle of cooking water to the sauce, drain it and pour it into the pasta, making it "tie" with the sauce until the liquid is absorbed. Prepare the dish with the buffalo cream, serve the pasta and decorate with the remaining almonds and cloves of fresh datterino. Enjoy your meal!