Fusilli alla Caprese

Fusilli alla Caprese puts fusilli pasta, olive oil and garlic at the center of a meatless recipe and finishes in about 26 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 26 minutes
• Prep 10 minutes
• Cook 16 minutes

Ingredients

• 1 pound fusilli pasta
• 3 tablespoons olive oil
• 2 cloves garlic (minced)
• 3 cups cherry tomatoes (quartered (about 1 1/2 pints))
• 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))

Instructions

1. 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, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
2. In a medium skillet heat the 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.
3. 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.

Give it a minute off the heat, then serve it while it is still hot.