Monday, January 17, 2011

Fusilli alla Caprese, Take 2.

So I bought a different type of mozzarella cheese for this recipe, one seasoned with herbs and marinated in olive oil.  When I tasted it, the cheese had no flavor but olive oil.  I was frustrated, but willing to try it in the dish.

As it turns out, that particular version of the mozzarella blossomed after being heated, so it will forever be a part of this recipe as long as I can find it.

Fusilli alla Caprese

Ingredients (2 Servings)
3 oz fusilli pasta
1 1/2 tablespoons olive oil
1 clove garlic, minced
7 oz cherry tomatoes, quartered
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup basil leaves, torn
4 oz fresh mozzarella marinated in olive oil, diced

Boil a pot of salted water, add the pasta, and cook according to box directions.
Heat the olive oil in a skillet over medium heat.
Add the garlic and saute for 2 minutes.
Add the tomatoes, salt and pepper.
Smash the tomatoes with a fork as they cook to make a chunky sauce, and cook for 4 minutes.
Add the tomato sauce to the bowl with the pasta, and toss to combine.
Stir in the basil and mozzarella, and serve.

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