Fusilli With Tomatoes And Mozzarella Food

FUSILLI WITH TOMATOES AND MOZZARELLA

Steps:

• Heat oil in medium saucepan on medium-high heat. Add garlic; cook and stir 1 min.
• Add tomatoes, wine and dry seasonings; mix well. Bring to boil; simmer on medium-low heat 10 to 15 min. or until thickened, stirring occasionally.
• Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta; place in large bowl. Add mozzarella; mix lightly. Top with tomato sauce and Parmesan.

FUSILLI WITH NO-COOK FRESH TOMATO & MOZZARELLA SAUCE

Steps:

• Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
• Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
• Season as desired with salt and pepper.
• Let stand at room temperature for 30 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until al dente (about 9 minutes).
• Drain pasta and return to same pot.
• Add tomato& cheese mixture and toss with pasta over low heat until cheese begins to melt.
• Transfer pasta to platter or large bowl and sprinkle with pine nuts.
• Garnish with basil leaves if desired.

FUSILLI ALLA CAPRESE

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 WITH FRESH MOZZARELLA, TOMATOES & OLIVES

Steps:

• Combine the mozzarella, tomatoes, olives, garlic, basil, parsley, olive oil, salt and pepper together in a large bowl. Set aside.
• Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente. Drain well and let cool slightly.
• Add the pasta to the mozzarella and tomato mix and toss well. Taste to adjust the seasoning if necessary.
• Chill for several hours before serving.

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES

Steps:

• Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.