Fusilli alla Caprese
Fresh pasta tossed with ripe tomatoes, creamy mozzarella, and fragrant basil in a simple, no-cook sauce. Ready in 20 minutes and bursting with summer flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 582
- Protein
- 22g
Ingredients
- 8 oz Fusilli pasta
- 1 lb Roma tomatoes
- 8 oz Fresh mozzarella cheese
- ½ cup Fresh basil leaves
- ¼ cup Extra-virgin olive oil
- 1 tablespoon Balsamic vinegar
- 1 whole Garlic clove
Instructions
- 1
Fill a large pot three-quarters full with water and place it on the stove over high heat, uncovered, until large bubbles roll rapidly across the surface, about 8 minutes.
- 2
While water heats, cut each Roma tomato in half lengthwise (from the stem end to the bottom), then cut each half into quarters lengthwise, creating 8 wedges per tomato with the seeds still attached.
- 3
Place the tomato wedges in a large serving bowl, allowing the juices to collect at the bottom.
- 4
Cut the mozzarella cheese into 0.5-inch cubes by slicing it into thick planks first, then into thick sticks, then crosswise into small cubes; add the cubes to the bowl with the tomatoes.
- 5
Peel the garlic clove by placing the flat side of a knife on top and pressing down firmly until the papery skin loosens and pulls away easily.
- 6
Mince the peeled garlic by slicing it into paper-thin rounds lengthwise, then stacking the rounds and cutting them crosswise into pencil-tip-sized pieces, smaller than a grain of rice.
- 7
Add the minced garlic, 0.25 cup of olive oil, and 1 tablespoon of balsamic vinegar to the tomato and mozzarella bowl.
- 8
Tear the basil leaves by hand into roughly 1-inch pieces and add them to the bowl, leaving a small handful separate for garnish.
- 9
Stir the tomato mixture gently with a wooden spoon, turning it over once every few seconds for about 2 minutes, until the flavors start to blend but the cheese stays in distinct pieces.
- 10
Add 1 tablespoon of salt to the boiling water, then pour in the fusilli pasta and stir once with a wooden spoon to separate the strands.
- 11
Cook the pasta, stirring once every minute, until a piece breaks easily between your teeth but still has a slight firmness in the center, about 9 minutes.
- 12
Drain the cooked pasta in a colander by carefully pouring it into the sink, allowing all water to drip through the holes.
- 13
Add the warm drained pasta to the serving bowl with the tomato mixture and stir gently with a wooden spoon, turning the pasta and sauce together for about 1 minute until evenly coated.
- 14
Divide the pasta between two bowls or plates, spooning extra sauce from the bottom of the serving bowl over each portion.
- 15
Scatter the reserved fresh basil pieces over the top of each plate and serve immediately while the pasta is still warm.
Tools you’ll need
- Large pot (at least 4-quart capacity)
- Cutting board
- Chef's knife
- Large serving bowl
- Wooden spoon
- Colander
- Two serving bowls or plates
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