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Jerry's Recipes

Easy

Fusilli with Tomatoes and Mozzarella Cheese

Simple and quick to prepare. Spiral-shaped fusilli is ideal for holding the tomatoes, but other curly shapes can be substituted. Drain juice, then use hands to roughly crush the tomatoes.

Total time 30-45 minutes. Serves 4.

SHOPPING LIST:
  • Pasta (fusilli or, in a pinch, another 'curly' pasta)
  • Peeled, whole tomatoes
  • Fresh or dried oregano
  • Capers
  • Mozzarella cheese
  • Romano cheese

Prepare pasta


 
    14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)


Prepare sauce
 
1
In pan large enough to combine the cooked pasta with the sauce, cook gently 10-15 minutes, uncovered. Stir occasionally.
  • 1/2 cup (4 oz) olive oil (extra-virgin preferred)
  • 24 oz can whole, peeled tomatoes, drained and crushed
  • about 2 tsp dried oregano
  • 1/2 tsp sugar
  • 1 T capers, rinsed and minced
  • Salt-pepper
  • Optional: pinch of chile flakes
2
Remove tomato mixture from heat. Drain cooked pasta and combine with tomato mixture in pan or serving bowl
3
Stir in
  • 5-6 oz mozzarella cheese, diced/chopped
  • about 1/4 cup (2 oz) romano (pecarino) cheese, grated


Finish the dish
  • Serve in bowls, lightly sprinkled with crushed, dried oregano or minced parsley
  • If pasta seems dry, stir in a small amount of reserved pasta cooking water

rainbow

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