Friday, November 14, 2008

Fusilli alla Caprese

Fusilli alla Caprese

From: My Kitchen Cafe

1 lb. Fusilli pasta
3 Tbs. olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (1 pint)
1 tsp. salt
1/2 tsp. black pepper
1/2 cup packed basil leaves, chopped
1 1/4 cups fresh mozzarella, diced (I just used shredded because it was what I had)

Cook pasta until al dente. Drain pasta into a large bowl, reserving 1/2 cup of cooking water.

In a medium skillet, heat 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.

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