Fusilli alla Caprese

Similar to a Caprese salad, this pasta is simple and light.  The fresh cherry tomatoes and torn basil add a freshness to the dish that is so refreshing.  Combined with fragrant garlic and slightly melted mozzarella cheese, this dinner is perfect for lunch or dinner any day of the week.  Oh, and did I mention it comes together really quickly and is delicious?


Fusilli alla Caprese
from Giada's Kitchen 

4-6 servings

1 pound fusilli pasta
3 tablespoons olive oil
2 garlic cloves, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
     *I have also made this with grape tomatoes 
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.  Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta and transfer to a large bowl.

Meanwhile, heat the olive oil in a medium skillet 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 sauce, about 4 minutes.  Add the tomato sauce to teh bowl with the pasta and toss to combine.  Stir in the basil leaves and mozzarella, then add the reserved pasta water, 1/4 cup at a time, until the pasta is moist.  Serve.