Fusilli alla Caprese

Name: Fusilli alla Caprese
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 710 milliliters cherry tomatoes, quartered (about 1 1/2 pints); 118 milliliters packed fresh basil leaves, torn; 454 grams fusilli pasta; 2 cloves garlic, minced; 296 milliliters ounces fresh mozzarella, diced (about; 3 Tbsps olive oil; 1 teaspoon salt

You can never have too many main course recipes, so give Fusilli alla Caprese a try. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 16g of protein, 13g of fat, and a total of 428 calories. If you have pepper, mozzarella, basil leaves, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

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Pasta

Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

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Pasta

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Bowl

In a medium skillet heat the olive oil over medium heat.

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Olive Oil

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Frying Pan

Add the garlic and saute until fragrant, about 2 minutes.

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Garlic

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.

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Tomato