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.
- Regina Fusilli Pasta
- 1/3 cup olive oil
- 3 garlic (minced)
- 3 cherry tomatoes (halved)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh basil leaves (chopped)
- 8 ounces fresh mozzarella
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.
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.
Using a fork, smash the tomatoes into a chunky sauce. Add the drained fusilli to the pan and toss to combine.
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.)
Taste and adjust seasoning, adding the reserved pasta water little by little if the pasta seems dry. Spoon into bowls and serve.