Fusilli alla Caprese


12 oz (350g) fusilli (mixed if you can find it)
salt and pepper to taste
4 large tomatoes, chopped
8 oz (250g) mozzarella cheese, cubed
2 Tbsp fresh basil leaves, finely sliced
1/4 cup olive oil


Cook pasta in boiling salted water as per instructions on the package

In a large bowl mix together tomatoes, mozzarella, basil, salt, pepper and olive oil.

Drain pasta and add to bowl.

Toss well and serve warm.

NOTE: I usually try to mix the tomatoes and seasonings together the night before. I find the longer it sits together, the better the flavours are. But it still tastes fine freshly made.

NOTE: This dish also tastes great served cold. If you want a fancier looking salad, you can use mixed fusilli (the colourful stuff), cherry tomatoes and fresh mozzarella.

This recipe is also linked to...

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