Fusilli alla Caprese

Fusilli alla Caprese

1 pound fusilli pasta 
1/3 cup extra-virgin olive oil (we used truffle oil)
3 large cloves garlic, minced
3 cups cherry tomatoes, halved
1 teaspoon salt (we used biltong & parmesan salt)
1/2 teaspoon freshly ground black pepper
1/2 cup fresh packed basil leaves, roughly chopped or torn
8 oz fresh mozzarella pearls

Optional: Balsamic vinegar 



1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente

2. In a large skillet, heat the oil over medium heat

3. Add the garlic and sauté until fragrant, 1 to 2 minutes; do not burn

4. 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

5. Add the drained fusilli to the pan and toss to combine

6. 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.)

7. Add your balsamic vinegar and mix

8. Taste and adjust seasoning

This recipe was adapted from Once Upon A Chef. To view her version click here

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