Summer Pasta with Italian Peeled Tomatoes

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Summer Pasta with Italian Peeled Tomatoes


• 1/2 cup of extra virgin olive oil

• 1/2 cup fresh basil chopped

• 2 garlic cloves, coarsely chopped

• 1/2lb (227 grams) diced mozzarella cheese

• 1lb (454 grams) of Fusilli

• 2 - 28oz cans of peeled plum tomatoes, drain and reserve juice

• Freshly grated parmeasan cheese

• Salt and Pepper

Combine the first three ingredients with a little reserved juice from the tomatoes. Let marinate at room temperature for 30 minutes. Chop the tomatoes.

Cook fusilli in a large pot of rapidly boiling water with salt according to package directions.

In a large bowl, toss drained pasta, tomatoes, olive oil mixture, and gradually add diced mozzarella, salt and pepper to taste and toss again. Sprinkle with freshly grated parmeasan cheese and serve.

Serves 4-6

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