Fusilli with sun-dried tomatoes and fresh mozzarella is creamy, cheesy and crazy delicious. Very few ingredients are needed for this pasta dish but the result is a very satisfying and tasty dish. If you love sundried tomatoes then this will be a nice addition to your rotation. And yes, every time I think of Fusilli, I think of Seinfeld. Hope you enjoy this recipe.
FUSILLI WITH SUN-DRIED TOMATOES, MOZZARELLA DI BUFALA AND FRESH BASIL
Recipe by Mark Calaminici | Food Loves Company
3 tbsp. extra virgin olive oil
3 tbsp. unsalted butter
2-3 garlic cloves, finely chopped or minced into paste
Chili flakes, to taste
150g sun-dried tomatoes, finely chopped
Salt, to taste
Freshly cracked pepper, to taste
1lb Fusilli pasta
250g Fresh Mozzarella di Bufala, 2 small balls, torn into small pieces
30g Parmigiano-Reggiano, finely grated
Fresh basil leaves, torn, to taste
1. In a large frying pan over medium heat, heat extra virgin olive oil. Add butter, garlic, chili flakes, sun-dried tomatoes and season with salt and freshly cracked pepper. Sauté and cook down the mixture for a few minutes.
2. Cook the fusilli in a large pot of boiling salted water. Remove pasta 2-3 minutes before done to finish cooking in the pan with the sauce. Reserve pasta water.
3. As the pasta cooks, add a ladle of pasta water to the mixture and continue to cook and help break down the sundried tomato mixture. Add pasta to the pan and mix and toss to incorporate all ingredients. Turn off the heat and add Parmigiano-Reggiano and continue to mix and toss, adding more pasta water if needed to help form your sauce. Add the fresh mozzarella cheese a bit at a time, while mixing and tossing. Finish with fresh basil and toss to incorporate all the ingredients. Enjoy!