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Fusilli With Fresh Mozzarella, Tomatoes, and Olives

1/2 lbs. fresh mozzarella, cut into 1/4 inch cubes

4 large ripe tomatoes (about 3 lbs.), cut into 1/2 inch dice

1/2 C. (about 3 oz.) black olives, pitted and coarsely chopped

3 cloves garlic, minced

6 T. coarsely chopped fresh basil

1/4 C. finely chopped flat-leaf parsley

1/2 C. extra-virgin olive oil

salt and freshly ground black pepper, to taste

1 1/2 lbs. fusilli

Combine the mozzarella, tomatoes, olives, garlic, basil, parsley, olive oil, and salt and pepper together in a large bowl. Set aside.

Meanwhile bring a large pot of salted water to a boil. Cook the pasta until al dente, about 10 minutes. Drain well.

Add the pasta to the mozzarella and tomato mixture and toss well. Taste and adjust the seasonings, if necessary.

Serve chilled or at room temperature.

Serves 6 to 8.

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