Fusilli Alla Caprese Food

FUSILLI ALLA CAPRESE BY GIADA DE LAURENTIIS

Fusilli Alla Caprese by Giada De Laurentiis image

my husband saw this on food network and want me to try this out. It is a small noodle with a lite tomato sauce

Provided by 1 tuff cookie

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fusilli
3 tablespoons olive oil
2 garlic cloves, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup packed fresh basil leaf, torn
8 ounces fresh mozzarella cheese, diced (about 1 1/4 cups)

Steps:

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes.
Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes.
Transfer the tomato sauce to the bowl with the pasta.
Toss to combine.
Add the basil leaves and mozzarella. Stir to combine.
Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

SPAGHETTI ALLA CAPRESE

Spaghetti Alla Caprese image

Provided by Food Network

Time 26m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound spaghetti
2 tomatoes, diced
1 pound mozzarella ball, cubed
1/2 cup extra-virgin olive oil
1 teaspoon fresh oregano
4 fresh basil leaves
Salt

Steps:

Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce. Mix the tomatoes and mozzarella in a large bowl. Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water. Mix well, and serve immediately.

FUSILLI ALLA CAPRESE

Fusilli alla Caprese image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

FUSILLI ALLA CAPRESE

Fusilli alla Caprese image

Categories Salad Sauce Boil

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound fusilli pasta
3 tablespoons olive oil
2 garlic cloves, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta and transfer to a large bowl.
Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky sauce, about 4 minutes. Add the tomato sauce to the bowl with the pasta and toss to combine. Stir in the basil leaves and mozzarella, then add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

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