Sunday Pasta™: Fusilli con Pomodoro e Mozzarella Fresca (Fresh Tomato)

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Sunday Pasta Fusilli con Pomodoro e Mozzarella Fresca 2

Once again, I was in an interminable, unnatural, and indecent bind. I did not enjoy the pain. Soft music played in the background as a soft voice commanded me to focus. Yes, this was yoga class. I thought to myself, “But I am focusing. On Pasta. That’s better than thinking about work, right?” My mind raced from pasta to pasta to pasta. “Why shouldn’t these positions be named after pasta instead of animals? How much nicer would it be to move into “farfalle” instead of crow and to settle into “fettuccine” instead of pigeon?” Nice idea, I thought, but in the end, they’re all just fusilli to me — and that would make it even more boring.

But as proof that misery often brings clarity, today we eat fusilli! Call it rotelle, or what you will, but its twists, curves, and contortions make it flexible enough to complement almost any sauce: tomato, pesto, cream, or meat — it’s all good with fusilli. On a warm summer afternoon, fusilli with barely cooked garden fresh tomato and creamy mozzarella is pure pleasure. All gain; no pain.

My mind is twisted like fusilli, I know, but someone has got to do it.

Namaste.

Sunday Pasta™:Fusilli con Pomodoro e Mozzarella Fresca (FreshTomato)

Total Time: 45 minutes

Serves: 4-6

Ingredients

2 pounds tomatoes, peeled and seeded
1 red onion, sliced very thin
1/2 cup olive oil
1 large fresh mozzarella
1/4 cup basil, chopped
1/4 cup Italian parsely, chopped
Salt and pepper to taste

Instructions

Bring a large pot of water to boil. Add the tomatoes and cook for 1-2 minutes. Remove them to a bowl of ice water. Peel and seed the tomatoes and then cut them into bite-size pieces. Set aside.

Add salt to the pot of water and bring to a boil for the pasta.

Chop or tear the mozzarella into bite sized pieces and put them into the serving bowl. Add the basil and parsley, salt and pepper and mix together.

Add the pasta to the boiling water and cook it until al dente. Simultaneously, sauté the onion in 1/2 cup of olive oil. When the onion begins to turn golden, add the tomatoes and a little salt and pepper. Stir over medium heat for 10 minutes (which should coincide with the pasta being done.)

Drain the pasta and add it to the serving bowl with the mozzarella. Stir in the tomato mixture and serve immediately, sprinkled with some grated Parmigiano.

Check out our wine pairings for Fusilli con Pomodoro e Mozarrella Fresca and our About post that gives a brief origin of the dish.

Buon Appetito!
Ed Garrubbo, Editor

Edwin Garrubbo

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. Learning from his parents and grandparents, he cooks a wide range of Italian dishes and visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, a cultural institution of the Italian government, and is also an attorney and investor. He is a citizen of both the United States and Italy.

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