This recipe is the essence of summer … ripe tomatoes, fresh mozzarella and basil combined with pasta. It can be served warm or at room temperature. And it is just as good when the leftover pasta is heated in the oven in a casserole!
Fusili with Ripe Tomato Sauce and Fresh Mozzarella
2 lbs ripe tomatoes
1 to 2 cloves garlic, chopped
Salt and pepper to taste
1 lb fusilli (corkscrew) pasta
½ lb fresh mozzarella, cut into ½-inch chunks
1 handful fresh basil leaves, cut into thin strips
Core the tomatoes, cut into large chunks, and place in the workbowl of a food processor. Add the garlic. Process, pulsing at first, until chopped into a fairly smooth tomato sauce. Season to taste with salt and pepper, pour the sauce into a large mixing bowl and set aside for at least 30 minutes so that the flavors meld.
Bring a large stockpot of salted water to a boil, dump in the pasta and cook in rapidly boiling water until al dente. Drain the pasta in a colander and then pour the pasta into the large bowl containing the tomato sauce. Toss the pasta and sauce together well. If serving the pasta immediately, toss in the Mozzarella and let melt in place. If serving later, at room temperature, wait to add the Mozzarella until just before serving.
Sprinkle the basil over the top of the pasta just before serving.
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