Fusilli Pasta Caprese Recipe

Learn to make delicious pasta caprese, inspired by the classic Caprese salad, which combines tomatoes, mozzarella, basil, and olive oil.

📝 Ingredients

• 200 gram fusilli pasta, uncooked
• 150 gram cherry tomato cut into halves
• 8 large size garlic cloves, minced
• 1 teaspoon dried Italian herb mix
• 1/2 teaspoon cooking salt or to taste
• crushed black pepper to taste
• 1/4 Cup boiled pasta water
• 4 - 5 fresh mozzarella slices
• handful of Italian basil

👨‍🍳 Instructions

1. 1Begin by bringing a large pot of salted water to a boil. Once the water starts boiling, add the fusilli pasta and cook according to the package instructions until al dente.
2. 2Drain cooked pasta in a colander. Collect ¼ cup of boiled pasta water in a bowl. Set aside to use later.
3. 3In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant, being careful not to brown it.
4. 4Add cherry tomatoes, season them with salt, and allow them to release their juices. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
5. 5Glaze the pan with boiled pasta water. Allow to simmer for 2 minutes.
6. 6Add the cooked pasta to the skillet using a slotted spoon or tongs.
7. 7Add the fresh mozzarella pieces to the skillet as well.
8. 8Gently toss the pasta, tomatoes, and mozzarella together until well combined. Allow the mozzarella to melt slightly from the heat of the pasta. Season the dish with freshly ground black pepper to taste.
9. 9Add the torn basil leaves to the pasta. Gently toss to incorporate the basil throughout the dish, allowing its aroma to infuse into the pasta.
10. 10Serve the Pasta Caprese immediately while it’s still warm and fresh.