Fusilli alla Caprese
Fusilli pasta tossed with fresh tomatoes, basil, mozzarella pearls, garlic, and olive oil. It’s simple, yet bursting with flavor, Enjoy!
Servings: 4
Ingredients
- 1 lb. fusilli or similar pasta
- 1/3 c. extra-virgin olive oil
- 3 lg. cloves garlic minced
- 3 c. (about 1½ pints) cherry or grape tomatoes halved
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 c. packed fresh basil leaves roughly chopped or torn
- 1 (8 oz.) cont. fresh mozzarella pearls
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 to 2 minutes; do not burn.
- Add the tomatoes, salt, and pepper and increase the heat to medium-high. Cook, stirring occasionally, until the tomatoes start to soften and burst, about 4 to 5 minutes. Using a fork, smash half of the tomatoes into a chunky sauce. Add the drained fusilli to the pan and toss to combine. If needed add some pasta water.
- Right before serving, toss in the basil and mozzarella pearls. (It's important to do this at the last minute so the cheese doesn't melt too much. Serve warm or cold.
Notes
Inspired by Giada De Laurentis
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