Fusilli alla Caprese

Ingredients

1 lb. Marino Fusilli pasta

3 tablespoons olive oil

2 cloves garlic, minced

3 cups cherry tomatoes, halved

1/2 teaspoon ground black pepper

1 teaspoon salt

8 ounces fresh mozzarella, diced

1/2 cup basil leaves

Boil a large pot of salted water. Add the pasta and cook, as you stir, for about 7-8 minutes.
Drain while reserving 1/2 cup of water behind.
In a separate pan, heat the olive oil over medium heat. Put the garlic in the pan and sauté (about 2 minutes).
Put in the tomatoes, salt and pepper. When the tomatoes get soft, smash them with a fork. Cook more until the tomatoes make a thick sauce with chunks of tomato.
Move the tomato chunks to the pasta and combine. Then, add the basil leaves and mozzarella. Add a small amount of the reserved pasta water, so the pasta is moist.

Ferraro# 2500021- Marino Fusilli Pasta

Ferraro# 360180- Napoli Olive Oil

Ferraro# 2000015- Garlic

Ferraro# 6052- Black pepper

Ferraro# 2040051- Salt

Ferraro# 0000030- Basil leaves

Ferraro# 0700000- Il Buon Sapori Fresh Mozzarella

Ferraro# 1100205- Domenico Vitale Cherry Tomatoes