This Fusilli Caprese is true testament that tomato, basil and mozzarella really are all best friends for life. They are the life and soul of the party and a really good quality olive oil is the banging playlist. I heard Nigella Lawson compare French and Italian cuisine before. She said that French food shows off the chef whereas Italian food shows off the ingredients. She may have been quoting someone else but the sentiment is especially true for this flavour combination. If you use the best quality ingredients you can find, it is just out of this world!
The sauce requires no cooking and can be thrown together in the time it takes the pasta to cook.
- 300g dried fusilli pasta
- 500g cherry tomatoes, halved
- 1 handful of basil leaves, coarsely chopped
- 1 clove of garlic, finely grated
- 1 tsp sea salt flakes
- 1 tsp coarsely ground black pepper
- 1 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil, plus extra for drizzling
- 1 tbsp capers (optional)
- 1 large ball of buffalo mozzarella (roughly 200g)
- Bring a large pot of salted water to the boil, add the pasta and cook according to the packet instructions.
- Add the tomatoes, basil, garlic, salt, pepper, vinegar, olive oil and capers (if using) to a bowl and mash with a potato masher until the vinegar, tomato juice and oil form an emulsion.
- Tear up the mozzarella with your hands and stir it into the tomatoes.
- Once the pasta is cooked, strain it, return it to the pan and stir in the sauce off the heat.
- Serve and drizzle each plate with a little bit of extra virgin olive oil.