Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Fusilli with Tomato and Mozzarella Sauce

Fresh plum tomatoes, mozzarella, basil and Kalamata olives are tossed with hot pasta and Italian sausage in a simple garlic-balsamic dressing. The heat of the pasta just begins to soften the mozzarella, while toasted pepitas or pine nuts add a crisp finish.

Fusilli with Tomato and Mozzarella Sauce

Servings: About 4–6
Prep Time: About 20 minutes, plus 30 minutes standing
Cook Time: About 20 minutes

Ingredients:

  • 1 pound ripe plum tomatoes, halved and seeded
  • 8 ounces fresh mozzarella, packed in water
  • ½ cup sliced fresh basil
  • 6 tablespoons olive oil
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • 2 large garlic cloves, minced
  • ¼ teaspoon dried red pepper flakes
  • 3 Italian sausages, browned and roasted
  • 8 Kalamata or Greek olives, pitted and sliced
  • Salt and freshly ground black pepper, to taste
  • 12 ounces fusilli or rotelle pasta
  • ¼ cup pepitas or pine nuts, toasted
  • Fresh basil leaves, for garnish

Instructions:

  1. Cut the tomatoes and fresh mozzarella into approximately ½-inch pieces and place them in a large bowl.
  2. Add the sliced basil, olive oil, vinegar, garlic, olives and red pepper flakes. Season with salt and freshly ground black pepper.
  3. Toss gently and let the tomato mixture stand at room temperature for 30 minutes.
  4. Slice the cooked Italian sausages into bite-size pieces and set aside.
  5. Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions until al dente.
  6. Drain the pasta and return it to the pot.
  7. Add the tomato mixture and sliced Italian sausage.
  8. Toss gently over low heat just until everything is warmed and the fresh mozzarella begins to soften and melt.
  9. Transfer to a warmed serving platter.
  10. Sprinkle with the toasted pepitas or pine nuts and garnish with fresh basil leaves. Serve immediately.

Tip: Don't cook the fresh tomato mixture for long. The idea is to warm the tomatoes and allow the mozzarella to soften while retaining the fresh character of the tomatoes and basil.

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