Fusilli Capriciosa Recipe
Fresh mozzarella, peppers, eggplant mushrooms, in red sauce.
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Ingredients
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Pasta
Vegetables
Sauce
Cheese
Method
Prepare the Pasta
- 1
Cook Fusilli Pasta
Bring a large pot of salted water to a boil. Add 300g of fusilli pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.
Prepare the Vegetables
- 2
Chop the Vegetables
Dice the red and yellow bell peppers, eggplant, and onion into small pieces. Slice the mushrooms. Mince the garlic cloves.
Make the Sauce
- 3
Cook the Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are translucent, about 3-4 minutes. Add the diced eggplant, bell peppers, and mushrooms, cooking until softened, about 5-7 minutes.
- 4
Add Tomatoes and Seasonings
Stir in the canned crushed tomatoes, salt, black pepper, and dried oregano. Simmer for 10-15 minutes, allowing the sauce to thicken slightly.
Combine and Serve
- 5
Combine Pasta and Sauce
Add the cooked fusilli pasta to the sauce, mixing well to coat the pasta evenly. Tear fresh basil leaves and stir them into the pasta mixture.
- 6
Add Mozzarella
Tear the fresh mozzarella into chunks and add it to the pasta. Stir gently until the cheese starts to melt slightly. Serve hot.
