📝 About This Recipe
Inspired by the iconic salad from the island of Capri, this Fusilli alla Caprese transforms simple, high-quality ingredients into a warm, soul-satisfying pasta dish. The magic lies in the contrast between the al dente spirals of pasta, the burst of sweet cherry tomatoes, and the luxurious silkiness of melted mozzarella and fresh burrata. It is a celebration of the Italian summer, offering a bright, aromatic profile that captures the essence of Mediterranean dining in every bite.
🥗 Ingredients
The Pasta
- 1 pound Fusilli Corti Bucati (high-quality bronze-die extruded pasta)
- 2 tablespoons Sea Salt (for the pasta water)
The Sauce Base
- 1/4 cup Extra Virgin Olive Oil (cold-pressed Italian variety)
- 3 pieces Garlic Cloves (thinly sliced)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle warmth)
- 2 pints Cherry Tomatoes (halved; use a mix of red and yellow for color)
The Caprese Elements
- 8 ounces Fresh Mozzarella di Bufala (torn into bite-sized pieces)
- 1 ball Burrata Cheese (4-6 ounces, at room temperature)
- 1 large bunch Fresh Basil Leaves (hand-torn to prevent bruising)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
Finishing Touches
- 1 tablespoon Balsamic Glaze (high-quality aceto balsamico)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Flaky Sea Salt (for garnishing)
👨🍳 Instructions
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1
Bring a large pot containing at least 5 quarts of water to a rolling boil. Once boiling, add the 2 tablespoons of sea salt; the water should taste like the ocean.
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2
Add the fusilli to the boiling water. Cook for approximately 9-11 minutes, or until 'al dente'—firm to the bite. Stir occasionally to prevent sticking.
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3
While the pasta cooks, place a large wide skillet over medium-low heat and add the extra virgin olive oil.
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4
Add the sliced garlic and red chili flakes to the oil. Sauté gently for 2 minutes until the garlic is fragrant and golden, but be careful not to let it brown or turn bitter.
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5
Increase the heat to medium-high and add the halved cherry tomatoes to the skillet. Season with a pinch of salt.
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6
Cook the tomatoes for 5-6 minutes, stirring occasionally, until they begin to soften and release their juices, creating a light, rustic sauce.
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7
Just before draining the pasta, ladle out about 1 cup of the starchy pasta cooking water and set it aside.
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8
Drain the fusilli and immediately add them to the skillet with the tomatoes.
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9
Toss the pasta vigorously with the tomatoes, adding 1/4 cup of the reserved pasta water to emulsify the oil and juices into a glossy coating.
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10
Turn off the heat. This is crucial to prevent the mozzarella from turning into a single rubbery clump.
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11
Fold in the torn mozzarella pieces, half of the fresh basil, and the grated Parmigiano-Reggiano. The mozzarella should just start to soften and become creamy.
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12
Transfer the pasta to a large serving platter or individual bowls.
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13
Break the burrata ball over the center of the pasta, allowing the creamy stracciatella interior to spill out.
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14
Garnish with the remaining fresh basil, a drizzle of balsamic glaze, a final splash of olive oil, and freshly cracked black pepper.
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15
Serve immediately while the contrast between the warm pasta and the cool, creamy cheese is at its peak.
💡 Chef's Tips
Always use room temperature mozzarella and burrata; if they are ice-cold from the fridge, they will drop the temperature of the dish too quickly. Reserve more pasta water than you think you need; the starch is the secret to a silky sauce that clings to the fusilli spirals. Do not overcook the tomatoes; you want them to hold their shape slightly rather than turning into a smooth purée. Tear the basil by hand rather than chopping with a knife to keep the edges from turning black and to release more aromatic oils. If you can't find Bufala mozzarella, use 'Fior di Latte' (cow's milk mozzarella) stored in water, never the low-moisture vacuum-packed kind.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Italian Rosato to complement the acidity of the tomatoes. Serve with a side of charred crusty ciabatta rubbed with a raw garlic clove to soak up the extra tomato juices and burrata cream. A simple arugula salad with a lemon-lemon vinaigrette provides a peppery contrast to the rich cheese. For a protein boost, top with grilled shrimp or slices of seared chicken breast seasoned with Italian herbs. Finish the meal with a light lemon sorbet to cleanse the palate after the rich, creamy pasta.