Photo: Fusilli alla Caprese Recipe
Ingredients
- 1 pound fusilli pasta
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 3 cups cherry tomatoes, quartered (about 1 1/2 pints)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup packed fresh basil leaves, torn
- 8 ounces fresh mozzarella, diced (about 1 1/4 cups)
Directions
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 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 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 4 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, 1/4 cup at a time, until the pasta is moist. Serve.
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By kasigirl
Raleigh, NC
on August 31, 2012
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I loved this recipe! I tried cooking it and it came out pretty good.
By nataliethechef
San Diego, CA
on July 19, 2012
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Pasta needs a little bit of improvements (will mention them but I love this recipe! But tips would be to add heirloom tomatoes, they add more aroma, color which satisfies the eyes, and most of all tastes more flavorful! My 2nd tip would be to add creme filled mozzarella to compliment the tomatoes. It creates a creamy & delicious sauce. But overall, the whole concept of this pasta is just amazing! It tastes wonderful. Bon Appetit!
By PaulaGee
Irvine, CA
on July 15, 2012
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I thought this was a really delicious and easy recipe. It was full of flavor from only a few ingredients. I used about 3/4 lb of the fusili pasta instead of the whole pound because I thought the sauce might become too thinned out with so much pasta. I also, just drained the pasta and poured it straight into the pan that I cooked the tomatoes in, that way the noodles could absorb all those flavors. Didnt need the residual pasta water either because the tomatoes gave out alot of water on their own. Will definitely make this again!
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