Fusilli with No-Cook Fresh Tomato & Mozzarella Sauce
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 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
directions
- 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.
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Reviews
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This ia a wonderful recipe. I had to use regular fresh tomatoes vs the plum but even with the extra juice it was still lovely. I used fresh mozzarella (in a 1/2 inch dice) and fresh basil. This makes such a fresh taste. I cooked some large sliced sweet Italian sausage and blended with the sauce just before plating over the pasta. A lively fresh summer sauce. Thank you so much for posting!
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YUMMY! I absolutely loved this, and I can't believe how easy it was to prepare. I followed the recipe exactly. The basil gives this so much delicious flavor, and I also love the pine nuts for the added texture. I brought a bowl to work with me for lunch today and I can't wait to eat it. I think this would also be delicious cold. I will make this often. Thanks so much for posting!
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This was a delicious and great way to utilize this summer's tomato crop. I used both the italian plum and cherry tomatoes. This could work well with canned diced tomatoes off-season too. I omitted the pepper flakes and substituted chopped walnuts for the pine nuts. Next time I'll add some fresh parsley. This was great with penne. For one non-dairy serving I used unripened goat cheese with good results. Thanks for a great recipe.
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It is sometimes difficult to please both the vegetarians and non-vegetarians in my family with a single dish, but this one fit the bill. We all liked it very much. The flavour is reminiscent of bruschetta. I grated low fat mozarella on the large holes of a box grater so it would melt more easily, and so the flavour could penetrate better. I omitted the pine nuts, but followed the recipe as written otherwise. I know I will make this frequently over the summer.
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