Fusilli alla caprese pasta
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Enjoy pasta with the flavors of traditional Italian caprese. The key ingredients of caprese—tomatoes, mozzarella, and fresh basil—make a wonderful pasta sauce. The recipe is incredibly simple and perfect for both novice cooks and those looking for a quick, delicious Mediterranean dish. The sauce is made with fresh cherry tomatoes sautéed with garlic in olive oil, then tossed with separately cooked fusilli (spiral pasta). While the pasta is hot, immediately stir in the shredded mozzarella to melt it. Add a little basil, and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g fusilli pasta (spirals)
- 3 tbsp. l. olive oil
- 2 cloves garlic, crushed
- 3 cups cherry tomatoes, quartered (about 3 cups)
- 1 teaspoon of salt
- 0.5 tsp freshly ground black pepper
- 0.5 cups tightly packed torn fresh basil leaves
- 220 g fresh mozzarella, diced (about 1 and 1/4 cups)
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Recipes with similar ingredients: fusilli spiral pasta, cherry tomatoes, mozzarella cheese, basil
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 8-10 minutes. Drain 1/2 cup of the cooking water and transfer the pasta to a large bowl.
- Heat olive oil in a medium skillet over medium heat. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes, salt, and black pepper. While the tomatoes are cooking and softening, break them up with a fork. Continue cooking until the tomatoes have turned into a chunky sauce, about 4 minutes.
- Transfer the tomato sauce to the bowl with the pasta. Stir to coat. Add the basil leaves and mozzarella. Stir to distribute evenly. Add the reserved pasta water, 1/4 cup at a time, to moisten the pasta. Serve.
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