This dish takes only about 20 minutes to make: as long as it takes for you to boil a large pot of water and cook the pasta.
This is a quick, easy pasta dish I created several years ago (probably 10 or more). It’s an old favorite around the RootsLiving kitchen. I’m not sure why it’s taken so long to make its way to the website. But good things come to those who wait.
- Fuscilli (1 pound box)
- Grape or cherry tomatoes (1 pint, chopped)
- Fresh oregano (About 1 tablespoon; or 1/2 teaspoon if using dried oregano)
- Dried basil (About 1/2 teaspoon)
- Wine (A healthy splash, about 1/4 cup. I usually use red wine, but white would be fine too.)
- Olive oil (About 1/4 cup)
- Butter (About 1/4 - 1/2 stick)
- Marinated mozzarella cheese (8 oz.; I use the one at the top of this page made with garlic and red pepper. It’s available at most supermarkets, including Johnnies Foodmaster and Stop & Shop).
What I did:
Cook fuscilli in a large pot of salted water. Drain, put in a bowl and add butter, oil (about 1/8 cup), salt and pepper (to taste).
Chop up tomatoes, put in a small bowl. Add olive oil (about 1/8 cup), salt, pepper, fresh oregano, and a healthy splash of wine. Mix it up.
Add mozzarella pieces to pasta and stir, letting it melt evenly.
Pour tomato mixture over fuscilli. Add dried basil and stir. Add salt and pepper if needed.
Serve with a salad.
Find more recipes in the Food section.