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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the fusilone pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the diced tomatoes and salt, and cook for about 5-7 minutes until the tomatoes soften and release their juices.
- 3
Combine Pasta and Sauce
Add the cooked fusilone to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water as needed to create a light sauce.
- 4
Add Cheese and Basil
Remove the skillet from heat and gently fold in the torn buffalo mozzarella and fresh basil leaves. Season with black pepper to taste.
- 5
Serve
Serve the fusilone con pomodoro immediately, garnished with additional fresh basil if desired.
