Fusilli with Tomatoes and Fresh Mozzarella

By norsegal8

For maximum creaminess, use fresh mozzarella packed in water rather than the shrink-wrapped cheese sold at supermarkets.

Ingredients

• Table salt
• 1 pound fusilli
• 1 1/2 pounds ripe tomatoes cored, seeded, and cut into 1/2-inch dice
• 1/4 cup extra-virgin olive oil
• 1 medium clove garlic, pressed through garlic press or minced (about 1 teaspoon)
• 3 medium scallions, sliced thin
• Ground black pepper
• 8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Preparation

Step 1

1. Bring 4 quarts water to rolling boil in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return pasta to stockpot.

2. Meanwhile, combine tomatoes, oil, garlic, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl. Add tomato mixture and mozzarella to pasta in stockpot and toss to combine. Adjust seasonings with salt and pepper and serve immediately.