Fusilli alla Caprese
Combine tomatoes, mozzarella and basil with pasta for a more substantial salad.
Recipe by:
Giada De Laurentiis
10
10
4
Easy
- 500g fusilli pasta
- 3 tbsp olive oil
- 2 cloves garlic, finely chopped
- 675g cherry tomatoes, quartered
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 110g packed fresh basil leaves, torn
- 225g fresh mozzarella, diced
1) Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 110ml of the cooking liquid.
2) In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about two minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about four minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 55ml at a time, until the pasta is moist. Serve.
