Pasta alla Caprese

Ah, Capri... isn't it beautiful? Don't you wish you were there right now?


Well, I sure do. Unfortunately, picking up and flying off to the Amalfi Coast really isn't feasible for me. Well, don't worry, this quick little pasta dish will make you feel like you're in Capri, even if you're sitting at your dining room table.


Fusilli alla Caprese
Recipe by Giada de Laurentiis
Serves 4-6
Prep Time - 10 min
Cook Time - 10 min

INGREDIENTS
1 pound fusilli pasta (I used some twisty tubey pasta)
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

DIRECTIONS
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. 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. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist (I didn't need any). Serve.