Fusilli alla Caprese

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
Save Recipe


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)


  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 1/2 cup of the cooking liquid.
  2. 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.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Spaghetti Alla Caprese

Ravioli Alla Caprese

The Caprese

Chopped Caprese Salad

Fusilli with Sun-Dried Tomato Vinaigrette

Trippa alla Fiorentina

Whole Grain Thin Spaghetti Caprese

Pasta Rounds with Spinach-Ricotta Mousse

🤤 More Drool-Worthy Recipes