Fusilli with No Cook Fresh Tomato Mozzarella Sauce
Transform weeknight dinners with this vibrant and effortless Fusilli with No Cook Fresh Tomato Mozzarella Sauce, a recipe that celebrates the essence of simple, fresh ingredients. In just 15 minutes of prep time, juicy cherry tomatoes, creamy fresh mozzarella, and aromatic basil come together in a no-cook sauce that’s as easy as it is flavorful. Tossed with perfectly al dente fusilli pasta and finished with a drizzle of extra virgin olive oil, this dish balances bright, summery flavors with comforting textures. Perfect for busy evenings, it requires minimal effort while delivering maximum taste. Whether you’re craving a light, Mediterranean-inspired meal or need a crowd-pleaser for casual gatherings, this fuss-free pasta recipe will hit the spot every time.
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Recipe Information
Ingredients
- 12 oz Fusilli pasta
- 2 cups Cherry tomatoes
- 8 oz Fresh mozzarella
- 1 cup Fresh basil leaves
- 0.25 cup Extra virgin olive oil
- 2 Garlic cloves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to the package instructions until al dente, about 10-12 minutes.
While the pasta is boiling, prepare the no-cook sauce. Cut the cherry tomatoes into halves or quarters, depending on their size, and transfer them to a large mixing bowl.
Dice the fresh mozzarella into bite-sized pieces and add it to the bowl with the tomatoes.
Chiffonade the fresh basil by stacking the leaves, rolling them tightly into a cylinder, and slicing them into thin ribbons. Add the basil to the bowl.
Peel and finely mince the garlic cloves, then stir them into the tomato mixture.
Drizzle the extra virgin olive oil over the mixture, and sprinkle with salt, black pepper, and red pepper flakes, if using. Toss gently to combine all the ingredients.
Once the pasta is cooked, reserve about 1/4 cup of the pasta water, then drain the fusilli.
Add the warm pasta directly to the mixing bowl with the tomato and mozzarella mixture. Toss everything together, adding a small splash of reserved pasta water if needed to loosen the sauce slightly.
Serve the fusilli immediately with an extra drizzle of olive oil and a sprinkle of freshly cracked black pepper, if desired. Enjoy!
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 3982 mg | 173% | |
| Total Carbohydrate | 270.1 g | 98% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 18.7 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1716 mg | 132% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
