Fusilli alla Caprese

Ok, so maybe it’s just me, but I personally think this is one of the greatest pastas in the history of all time.  The real magic comes from the fact that not only is it delicious, but it’s quick to prepare, and healthy to boot!  This is definitely a go-to dish in our house, and in fact, I may be a tad addicted to it.  Trust me, if you like pasta, fresh mozzarella, garlic, tomatoes and basil, you’ll love this dish!  Pair it with a nice lighter-bodied pinot noir, and you’re good to go.

Fusilli alla Caprese
Adapted from Giada De Laurentiis

1 pound fusilli or other spiral-shaped pasta
3 tablespoons olive oil
2-3 cloves minced garlic
3 cups cherry or grape tomatoes (1 ½ pints) – I usually halve some and quarter some
1 teaspoon fine sea salt (or kosher salt)
½ teaspoon pepper
½ cup fresh basil leaves, chiffonade or simply torn
8 ounces fresh mozzarella, diced and arranged in a single layer on a plate; place in freezer for 10 minutes

Bring large pot of water to a boil.  Once boiling, add a small handful of salt, stir, and add fusilli.  Cook the pasta until al dente (so it’s cooked, but still has a firm bite).

Meanwhile, heat olive oil in a medium non-stick skillet.  Add garlic and sauté for 2 minutes.  Add tomatoes, salt and pepper, and give it a little toss.  Allow tomatoes to cook and soften for a few minutes, and then gently smash them with a fork (works best if the cut side of the tomato is down so you down get splattered, having to run and throw your shirt in the wash in the middle of cooking!).  Continue to cook for 4 minutes.

Either reserve ½ cup of cooking liquid and drain pasta, or use a spider like I do, and just pull the pasta out of the pot into the bowl you will use to mix everything together. Add tomatoes to the bowl with the pasta and toss to combine. Add ¼ cup of the reserved pasta water.  Add mozzarella and basil leaves, and toss to combine.  If it’s a bit dry, add the other ¼ cup of water.  Add additional salt and pepper to taste, give a final toss, and enjoy!  Serves 4-6.

Tagged as: basil, fusilli, garlic, mozzarella, tomatoes