Fusilli alla Caprese
Want a quick and delicious meal?
This recipe is adapted from Once Upon A Chef is the perfect dish for those summer afternoons or when you're too lazy to do more than mix things!
- 1 box of fusilli (or similar) pasta (used Cassava Kitchen)
- 1/3 cup extra-virgin truffle oil
- 3 large cloves garlic, minced
- 3 cups (about 1-1/2 pints) cherry tomatoes, halved
- 1 teaspoon biltong & parmesan salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh packed basil leaves, roughly chopped or torn
- 8 oz fresh mozzarella pearls
- Balsamic Vinegar (used Aceto Balsamico Di Modena from Modena, Italy)
Go ahead and cook your pasta to the texture you want and add the halved tomatoes and garlic to a frying pan, drizzle the truffle oil, season with your salt and pepper, and cook it until softened.
Once everything's all set and done, go ahead and add the tomatoes to your pasta along with the mozzarella pearls and drizzle balsamic vinegar to the amount you want! Add the basil.
&... there you have it. A simple, refreshing, and quick meal!
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