My love for food is only matched by my love for shoes and bags! Rome was a constant temptation. However, since I was traveling with hand luggage I had to compromise… Bought two small bags and saved space (and money) for some cool pastas.
Today I’ve tried the giant Fusilli Capri. It was really tasty!
Fusilli Capri (serves 4)
- 300 g of fusilli capri (you might need to adjust the quantity if using normal fusilli)
- 30 cherry tomatoes
- 2 mozzarella cheese balls (250 gr)
- 1 garlic clove
- 10 basil leaves
- a full hand of pine nuts
- 2 tbsp of olive oil
- grated parmesan cheese
- salt and pepper
- Use a large pan to boil salted water. Cook the pasta as per the packet instructions (usually around 10 minutes).
- Meanwhile, slice the cherry tomatoes in halves, cut the mozzarella cheese balls into cubes, mince the garlic and rip the basil by hand in pieces. Save some basil leaves to decorate.
- In a bowl mix the tomato, the mozzarella, the minced garlic and the basil. Season with salt and pepper and sprinkle with the olive oil. Mix gently.
- You can use the pine nuts raw but I prefer to toast them. To toast the pine nuts just heat a non stick frying pan, add the pine nuts and cook in a low temperature. Stir frequently in order for the pine nuts to get a uniform golden look.
- When the pasta is cooked, but still al dente, drain it and serve immediately. Put the pasta in the plates it will be served in and add on top the prepared mixture. Sprinkle with the pine nuts and grated parmesan cheese. Season with fresh ground pepper and decorate with basil leaves.