Best Fusilli With No Cook Fresh Tomato Mozzarella Sauce Recipes

Fusilli with No-Cook Fresh Tomato & Mozzarella Sauce image

Provided by dahlia

Categories Cheese

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ripe plum tomato, seeded and halved
8 ounces mozzarella cheese (can also use shredded)
1/2 cup thinly sliced julienned fresh basil
3 -4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
2 cloves garlic, minced
1/4 teaspoon dried red pepper flakes
salt & pepper, to taste
12 ounces fusilli or 12 ounces rotelle pasta
1/4 cup pine nuts, toasted
fresh basil leaf, for garnish

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 with Fresh Pomodoro image

Provided by Giada De Laurentiis

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

3/4 teaspoon kosher salt, plus more
1 pound fusilli pasta
1 1/2 pounds beefsteak tomatoes (about 4 large tomatoes)
1/4 cup extra-virgin olive oil
2 cloves garlic, smashed
3 stems fresh basil, plus 1/4 cup chopped basil
1/2 cup fresh ricotta, plus more for garnish
1 1/4 cups freshly grated Parmigiano-Reggiano, plus more for garnish

Steps:

Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.

Fusilli alla Caprese image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

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.