| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound fusilli 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)
Instructions
- 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. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 428 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 16 g |
| Cholesterol | 18 mg |
| Sodium | 457 mg |
Reviews
My
Followed the recipe to the tee. I will add more tomatoes, garlic, mozzarella and basil next time. And I’m going to do the pasta and tomatoes, then the mozzarella and basil, toss and serve. Definitely more tomatoes. I see this dish as a cold pasta dish as well
This recipe looked promising. Made it following recipe exactly. After cooking the Cherry tomatoes it seemed like double the amount would have been more generous. Seems bland. I saw one reviewer added some pesto and I think that’s what it needed.
I knew when I read the title “20-Minute Fusilli alla Caprese” in the email from Food Network that it was FAKE. It takes a minimum of 20 minutes for a pot of water to come to a boil to cook a pound of dry pasta. I set a timer for 20 minutes every time I’m bringing water to a boil to cook pasta. The recipe says to cook the fusilli 8-10 minutes. There’s 30 minutes gone by. Then, the recipe says prep is 10 minutes. I know you can’t mince 2 cloves of garlic; quarter 3 cups of cherry tomatoes; dice 1 1/4 cups of fresh mozzarella; and, tear and pack 1/2 cup of basil in 10 minutes. That doesn’t include the 4 minutes skillet time. So, the recipe takes a minimum of 30 to 40 minutes to fully execute. Food Network shows regularly feature “20-minute meals” and “30- minute meals”. That has to be so discouraging to home cooks when they can’t duplicate that FALSE time. Shame on the people who promote those FAKE titles.
This is a must try!! Family favorite for well over 10 years!! We use grape or cherry tomatoes. We used to use mini fusilli or mini farfalle when kids where little! Either way it’s a great dish!!
Delicious and easy as written. I had some prepared pesto in the refrigerator and used that to intensify the flavor.
My husband and I loved this. I used 2 pints of grape tomatoes and it had enough sauce for the pasta without having to add the pasta water.
Amazing! Delicious! This is a must try. Absolutely great and easy to make
Question: Can I use Sun gold cherry tomatoes in this Caprese? They are a sweet tomato. Not sure if they would be too sweet compared to a regular cherry tomato. Thanks for your suggestion.
I made it with zucchini spirals.no carbs.