Fusilli al Telefono, you probably heard of it especially since Martha Stewart made it back in the day and The Kitchn adapted it. Well, we're here to adapt it from The Kitchn! We are always on the lookout for simple and easy recipes because we know time is precious and let's be real... even with WFH and during this pandemic, we just want something quick, BUT still delicious, duh. This dish is good with the kids, friends, or by yourself with a glass of wine. Let's get to it.
1 box of fusilli pasta
2 cloves of garlic, sliced thinly
1 tbsp of grapeseed oil
2 (28 oz) cans whole San Marzano tomatoes
15 large fresh basil leaves, julienne cut
1 tsp of kosher salt
Ground black pepper
1 lb of whole milk mozzarella di bufala, cut into small pieces
Grated parmesan, garnish
Note: The Kitchn recipe called for 2 tsp of kosher salt but we found that to be too salty and had to add sugar to even out the saltiness and would recommend using 1 tbsp less for the grapeseed oil because we found it to be too oily and could do with just 1 tbsp of it.
1. In a large pot, add the oil and garlic and cook till the ends are golden. Then using your hand, squeeze all the tomatoes into the pot breaking up the tomatoes and stir. Add the basil, salt, and ground black pepper
2. Meanwhile, your pasta should be cooking (6 to 8 mins depending on the type of stove you have). Once that's cooked, add your mozzarella to the sauce and mix. Then add the pasta and fold it into the sauce and cheese
3. We had the stove on low and continued to fold the pasta and cheese together until you see the cheese in its gooey and glory or at least until it stuck to the fusilli
This recipe was adapted from The Kitchn. To view their version click here
*We decided to name it differently since we didn't get that stringy and gooey effect but no worries, overall this was delicious!