Fusilli alla Caprese
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Garlicky olive oil, burst cherry tomatoes, fresh mozzarella, and basil come together in this fusilli alla caprese—a simple dish that tastes like summer.
Cooking weeknight dinners can sometimes feel like a chore, but when a dish is this simple and tasty, it can almost be a pleasure. Adapted from Giada De Laurentis, this fusilli alla caprese recipe requires just a handful of high-quality ingredients. The sauce comes together faster than the pasta takes to boil, and it’s just as delicious cold—so if you’re lucky enough to have leftovers, you’ve got an easy lunch ready to go.
This is just the kind of quick and delicious meal we all need when it’s too hot to cook. Want to add some protein? Grilled chicken, pesto shrimp, or even crispy pancetta are all great options. And for more simple weeknight pasta ideas, don’t miss my spaghetti aglio e olio, pesto pasta, and pasta primavera recipes.
“Love this! Easy to make and delicious! It’s definitely a crowd pleaser, too! One of my go to recipes.”
What You’ll Need To Make Fusilli Alla Caprese
- Fusilli Pasta: Fusilli is the ideal pasta shape for this recipe – because of its corkscrew shape, the sauce clings nicely to it. Rotini, penne, or farfalle pastas are all good alternatives.
- Extra-Virgin Olive Oil: Adds richness to the sauce. Make sure to use a good quality olive oil here. My favorite supermarket brands are Lucini, California Olive Ranch, and Colavita.
- Garlic & Basil: Garlic gently perfumes the olive oil without taking over, while fresh basil tossed in at the end adds a bright note that makes the whole dish sing.
- Cherry Tomatoes: These little gems cook down into a sauce that’s sweet, tangy, and bright. If you spot a mix of colors at the store, grab them—they make the dish even prettier. If not, plain red ones do the job just fine. Grape tomatoes also work well.
- Fresh Mozzarella Pearls: These are the tiniest mozzarella balls, named for their size. Most large supermarkets carry them conveniently packaged in 8-oz pouches; if you can’t find them, simply buy a ball of fresh mozzarella and dice it into cubes.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Cook the pasta. Boil the fusilli until it’s just al dente. Don’t forget to save about ½ cup of that starchy pasta water—it’s key for the sauce. I always keep a liquid measuring cup nearby as a little reminder so it doesn’t slip my mind when I drain the pasta.
Step 2: Start the sauce. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté just until it’s fragrant—about 2 minutes. Watch it carefully so it doesn’t burn and turn bitter.
Step 3: Add tomatoes and seasoning. Add the halved tomatoes, salt, and pepper and increase the heat to medium-high.
Step 4: Cook the tomatoes until they burst. Stir the tomatoes every now and then until they start to soften and burst. It should take about 5 minutes.
Step 5: Finish the sauce by smashing the tomatoes. Use a fork to break them down into a chunky, rustic sauce that’s full of fresh flavor.
Step 6: Toss the pasta with the sauce. Add the drained fusilli to the pan and stir everything together.
Step 7: Finish the dish. Right before serving, toss in the basil and mozzarella pearls. (It’s important to do this at the last minute so the cheese doesn’t melt too much.) Give everything a taste and add the reserved pasta water a little at a time if the pasta seems dry. Then, spoon into bowls and enjoy!
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Fusilli alla Caprese
Fresh and bursting with flavor, this fusilli alla caprese is the kind of easy recipe you’ll reach for all summer long.
Ingredients
- 1 pound fusilli (or similar) pasta
- ⅓ cup extra-virgin olive oil
- 3 large cloves garlic, minced
- 3 cups (about 1½ pints) cherry tomatoes, halved
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup fresh packed basil leaves, roughly chopped or torn
- 8 oz fresh mozzarella pearls (alternatively, you can use an 8-oz ball of fresh mozzarella, diced)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Drain the pasta, reserving ½ cup of the cooking liquid.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1 to 2 minutes; do not burn. Add the tomatoes, salt, and pepper and increase the heat to medium-high. Cook, stirring occasionally, until the tomatoes start to soften and burst, 4 to 5 minutes. Using a fork, smash the tomatoes into a chunky sauce. Add the drained fusilli to the pan and toss to combine. Right before serving, toss in the basil and mozzarella pearls. (It's important to do this at the last minute so the cheese doesn't melt too much.) Taste and adjust seasoning, adding the reserved pasta water little by little if the pasta seems dry. Spoon into bowls and serve.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 520
- Fat: 22 g
- Saturated fat: 7 g
- Carbohydrates: 62 g
- Sugar: 5 g
- Fiber: 4 g
- Protein: 10 g
- Sodium: 506 mg
- Cholesterol: 30 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Can I prepare this recipe a day ahead and add the basil and mozzarella just before serving?
Sure!
I’ve been making this recipe ever since I saw Giada preparing it way back in her “Everyday Italian” days. It really is amazing how such simple ingredients can make such an amazingly tasty dish. I usually add a lot more garlic and less pasta but keep everything else the same. My only issue is that invariably the cheese clumps together, no matter how little I stir it.
I have been making your recipes for years but only tried this recipe tonight. This is the pasta recipe I have been looking for all of my life! I had everything on hand and especially needed to use my homegrown tomatoes and basil. I served it with grilled chicken breasts. The recipe is quick, simple, and delicious! As per my husband’s request I will make this again…likely this week! Thank you, thank you, thank you Jenn.
This was amazing! Good cold and hot.
It’s tricking my husband into thinking I can cook… Your instructions on your recipes really take the guesswork out.
Thank you so much!
I tried this recipe tonight and it was absolutely delicious! I will definitely make it again!
Perfect for a warm summer night!
Can you use grape tomatoes or mini San Marzano tomatoes for the sauce?
Sure, Shanti. Enjoy!
I am making this for the first time for a dinnner party Tuesday. Will it pair well with your recipe for roasted pepper salad with feta and pine nuts? I am also making your recipe for garlic bread from your cookbook.
Thanks. Your recipes are the only ones I will serve to company the first time I prepare them!
Hi Elizabeth, Sure, I think that salad would pair well. I’d also like a green salad here like the Big Italian Salad or this arugula salad. Hope that helps and that you enjoy whatever you make!
Hi, Jen, think I can add blanched broccoli to this recipe for added nutrition …. less starch ….? Sounds Ok to me…..what do you think? Thanks Stay safe Elaine
Definitely – hope you enjoy!
Delicious, super easy and fast!