Whole Wheat Fusilli with a Cherry Tomato Sauce

Submitted by Jenn_A
Submitted by Jenn_A
Heart Healthy, Tasty, Fiber Enriched Whole Wheat Pasta blended with a delicious Cherry Tomato Sauce. Few ingredients, simple flavors, and a quick and easy delicious meal.




1lb Whole Wheat Fusilli (or some other short pasta like Penne, Ziti). 1lb Cherry Tomatoes chopped in half (or Grape Tomatoes if you like). 2 Garlic Cloves, crushed Pinch of salt Pinch of Black Pepper (or Crushed Red Pepper for extra spice) 10 basil leaves, roughly chopped 12 mini-soft fresh mozzarella balls 2T Olive oil

Nutritional information

No nutrition information available


Sauce: In a large saute pan or skillet, heat oil. Add garlic and sautee for only about 30-60 seconds. Medium heat. You want the flavor of the garlic to infuse with the oil. Add the crushed red pepper and toast them if you desire. Add the tomatoes. Season with salt and let them cook for about 5mins or so on medium heat. The tomatoes should be tender yet soft. Their juices will release and create the sauce. While the sauce is cooking, prepare the pasta. Empty pasta into a large pot of boiling salted water. You want to salt the water at the time of boil and you want plenty of boiling water so the pasta can cook well. Stir occasionally so the pasta doesn't stick. Let pasta cook just until 'al dente' which means tender to the teeth. Remove pasta from pot with a slotted spoon or its equivalent and place pasta into sauce. Let pasta cook with sauce for about one minute just so the two flavors can marry. If you feel that your sauce is not thin enough, you can a little of the pasta water to your desire. Then, add in chopped basil, stir, let cook only for another 10-15 seconds to the basil aroma can blend with the sauce and pasta. Pour pasta and sauce into a large serving bowl and add the fresh mozzarella balls. Continue to stir and you will see the mozzarella start to melt. Serve in pasta bowls and if you like, eat as is, or you may sprinkle additional grated cheese such a Pecorino Romano or Parmeggiano Reggiano. For garnish, pinch off a small cluster of basil leaves and place in each pasta bowl to the side or in the center. Buon Appetito!