Plated: Fusilli alla Caprese

Something we love to do on a relaxing weekend afternoon is to grab a glass of wine and watch our favorite chefs make their dish of choice on Food Network or the Cooking Channel.  One Saturday we were watching reruns of Everyday Italian with Giada De Laurentiis and caught this easy to make, light and refreshing Italian dish, and we are so happy we did. This is a simple but delicious week night dinner that can make a great lunch the next day too!  

One tip is to plan ahead and swing by your local artisan cheese shop to get the freshest buffalo mozzarella you can. At our shop, Artisan Cheese Gallery they also had a tantalizing Pecorino Toscano from Tuscany that we grated on top rather than your traditional parmesan.

Ingredients for Fusilli alla Caprese:

1 lb fusilli pasta (we used gluten free pasta)

2 cloves garlic, minced

2 cups cherry tomatoes, halved 

12 oz. fresh Mozzarella, cubed

1/4 cup Pecorino, freshly grated (we used Pecorino Toscano but Romano is fine)

1/2 cup packed fresh basil, julienned

3 tbs olive oil

salt and freshly ground pepper, to taste

Method:

1. Rinse tomatoes and basil and cut accordingly. Set aside. Cube the mozzarella into about 1/2 inch cubes. Place in the freezer for 15 minutes to firm up, until ready to add to the pasta.
2. Bring a large pot of salt water to a boil over high heat. Add the pasta and cook for about 8 to 10 minutes until the pasta is al dente. Do not overcook the pasta because you don’t want it falling apart while incorporating the other ingredients in the other pan. 
3. While the pasta is cooking, heat the oil in a medium skillet over medium heat. Add the garlic and sauté for about 2 minutes. Then, add the tomatoes, salt and pepper and let cook until the tomatoes have softened. Once soft, smash the tomatoes with a fork to release the juices. Cook for another 4 minutes until the tomatoes have turned into a chunky style sauce. 
4. Remove skillet from heat and add the pasta directly into the pan. Be sure to include about 1/4 cup of the pasta water to keep the pasta moist. Add the mozzarella and basil and toss to combine. 
5. Add the Pecorino and a light drizzle of olive oil with a few baby basil levels as garnish.
6. Eat and Enjoy.