Fusilli Mozzarella

If you love a traditional Margherita pizza you will enjoy this. It’s got so much in common because the chunks of mozzarella melt with the cooked pasta.


  • Fusilli pasta
  • 6 vine tomatoes
  • 2 large garlic cloves
  • Fresh or dry basil
  • Anchovy fillets or capers
  • 1/2 pound of mozzarella
  • Olive oil
  • Oregano
  • Pepper
  • Salt
  • Roasted pimientos


  • Chop 6 vine tomatoes and 2 large garlic cloves
  • Wash and then chop 20 leaves of fresh basil (dry basil works fine)
  • Chop 5 anchovy fillets or drain 1 tablespoon of capers
  • Dice 1/2 pound of mozzarella into small cubes
  • Toss all the ingredients listed above into a big bowl
  • Add a little oregano, salt and pepper to taste, mix well
  • Leave the sauce to marinate for 1 to 3 hours at room temperature
  • Boil the Fusilli pasta (boiling time written on package)
  • Stir pasta frequently while boiling (every 3 minutes or so) to prevent sticking
  • Remove the boiling water and drop the pasta in the sauce bowl
  • Mix well and serve

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