Fusilli alla Caprese

Name: Fusilli alla Caprese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 lb fusilli ((or similar) pasta); 1/3 cup extra-virgin olive oil; 3 large cloves garlic, (minced); 3 cups (about 1½ pints) cherry tomatoes, halved; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ cup packed fresh basil leaves, (roughly chopped or torn); 8 oz fresh mozzarella pearls ((alternatively, you can use an 8-oz ball of fresh mozzarella, diced))

Fresh and bursting with flavor, this fusilli alla caprese is the kind of easy recipe you’ll reach for all summer long.

⏱ 30 menit 🔨 Persiapan 10mnt 🔥 Masak 20mnt 📊 Sedang 🍽 4 porsi 👁 49

Bahan-bahan

4 porsi

1 lb fusilli ((or similar) pasta)
1/3 cup extra-virgin olive oil
3 large cloves garlic, (minced)
3 cups (about 1½ pints) cherry tomatoes, halved
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup packed fresh basil leaves, (roughly chopped or torn)
8 oz fresh mozzarella pearls ((alternatively, you can use an 8-oz ball of fresh mozzarella, diced))

Langkah-langkah

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Drain the pasta, reserving ½ cup (120 ml) of the cooking liquid.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1 to 2 minutes; do not burn. Add the tomatoes, salt, and pepper and increase the heat to medium-high. Cook, stirring occasionally, until the tomatoes start to soften and burst, 4 to 5 minutes. Using a fork, smash the tomatoes into a chunky sauce. Add the drained fusilli to the pan and toss to combine. Right before serving, toss in the basil and mozzarella pearls. (It's important to do this at the last minute so the cheese doesn't melt too much.) Taste and adjust seasoning, adding the reserved pasta water little by little if the pasta seems dry. Spoon into bowls and serve.