Fusilli with Tomato, Mozzarella, Garlic and Basil
List of Ingredients
Ingredients · Servings 4
- 11OZ. whole wheat fusilli
- 11OZ. tomato passata (fresh when in season)
- 2OZ. mozzarella, diced
- basil leaves, chopped
- salt
- aged black garlic
- extra-virgin olive oil
Method · 25 min
- Cook fusilli in abundant boiling salted water until al dente.
- Cook tomato passata in a non-stick pan for around 10 minutes over medium-low heat. Remove from heat and season with a pinch of salt and 2 1/4 Tbsp. oil.
- Crush and purée garlic with a little oil.
- Drain pasta when al dente and add to the pan with the sauce. Cook for 1 minute over low heat, then serve with diced mozzarella, garlic purée and basil leaves.
- Recipe by Davide Oldani
- 11 OZ. of whole wheat fusilli
- 11 OZ. of tomato passata (fresh when in season)
- 2 OZ. of mozzarella, diced
