Everyday Italian

I was watching Food Network yesterday and saw a recipe that looked yummy and easy, so I tried it. Matt loved it, and it is totally something I would make again.

She called it Fusilli alla Caprese.

Ingredients:
1 pound pasta (I used riccioli, but she used fusilli - any kind will do)

3 tablespoons extra virgin olive oil (just coat the bottom of your pan)

2 cloves garlic - minced

3 cups cherry tomatoes - halved

1/2 cup fresh basil - chopped

8 ounces fresh mozzarella, cubed (make sure to buy the soft, fresh mozzarella)

salt and pepper


Directions:
Bring water to a boil for pasta. Cook pasta until slightly tender. It will finish cooking in the tomato mixture.

Heat oil and garlic in large skillet until you can really smell the garlic (don't let it burn). Add tomatoes to oil and garlic mixture. Heat tomatoes on medium low heat until they start to soften. Once soft, smash tomatoes with a fork to create a sauce with the oil and garlic.

Turn to low heat. Add pasta to tomato mixture. Add chopped basil and cubed mozzarella to the mixture as well. Toss around the skillet to mix everything together. Let sit in skillet on low for a few minutes to let the mozzarella melt a bit.

Total cooking time: about 20 minutes.

Serve with french bread. Enjoy!!