Fusilli with tomato & mozzarella







Cook Time

180-185 Min


  • 1kg/2 1⁄2lb vine-ripened tomatoes, chopped
  • 100g/4oz mozzarella cheese, diced
  • 125ml/4fl oz extra virgin olive oil
  • 2 garlic cloves, chopped
  • 20 large fresh basil leaves, torn into pieces
  • 5 anchovy fillets in oil, drained and cut into small pieces
  • 1⁄4 teaspoon chopped fresh oregano
  • 1⁄2 teaspoon salt
  • 450g/1lb dried fusilli
  • freshly ground black pepper
  • Put the tomatoes in a serving bowl. Add mozzarella, oil, garlic, basil, anchovies, oregano and salt. Season with pepper, and mix well. Leave to marinate for 1–3 hours at room temperature to enable the flavours to mingle and develop.
  • Bring a large saucepan of salted water to the boil. Cook the fusilli until al dente, stirring frequently to prevent sticking. Drain and add to the bowl with the sauce, tossing everything together. Serve immediately
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