Sunday Pasta®:Fusilli alla Checca (Tomato and Mozzarella)




  1. Bring a large pot of water to boil. Add the tomatoes and cook for 90 seconds. Remove them to a bowl of ice water to stop the cooking. Peel, seed and cut them into bite-size pieces. Set aside.
  2. Bring a large pot of salted water to a boil.
  3. In a large bowl, add the mozzarella, ¼ cup olive oil, basil, parsley, salt and pepper, and mix together.
  4. Cook the pasta until al dente (about 2 minutes less than the package directions).
  5. In a skillet over medium heat, sauté the onion in ¼ cup olive oil. Add the tomatoes when the onion begins to turn golden and stir. Cook 10 minutes, or until the pasta is done.
  6. Drain the pasta and add to the serving bowl with the mozzarella. Stir in the tomato mixture and serve immediately, with grated Parmigiano.