Fusilli alla Caprese
Simple yet spectacular, this fusilli alla Caprese requires just a handful of ingredients, comes together quickly, and is delicious hot or cold.
Ingredients
Instructions
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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 ½ cup of the cooking liquid.
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In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 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, 4 to 5 minutes.
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Using a fork, smash the tomatoes into a chunky sauce. Add the drained fusilli to the pan and toss to combine.
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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.)
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Taste and adjust seasoning, adding the reserved pasta water little by little if the pasta seems dry. Spoon into bowls and serve.