Fusilli alla Caprese

Step 1

Fill a large pot three-quarters full with water and place it on the stove over high heat, uncovered, until large bubbles roll rapidly across the surface, about 8 minutes.

Step 2

While water heats, cut each Roma tomato in half lengthwise (from the stem end to the bottom), then cut each half into quarters lengthwise, creating 8 wedges per tomato with the seeds still attached.

Step 3

Place the tomato wedges in a large serving bowl, allowing the juices to collect at the bottom.

Step 4

Cut the mozzarella cheese into 0.5-inch cubes by slicing it into thick planks first, then into thick sticks, then crosswise into small cubes; add the cubes to the bowl with the tomatoes.

Step 5

Peel the garlic clove by placing the flat side of a knife on top and pressing down firmly until the papery skin loosens and pulls away easily.

Step 6

Mince the peeled garlic by slicing it into paper-thin rounds lengthwise, then stacking the rounds and cutting them crosswise into pencil-tip-sized pieces, smaller than a grain of rice.

Step 7

Add the minced garlic, 0.25 cup of olive oil, and 1 tablespoon of balsamic vinegar to the tomato and mozzarella bowl.

Step 8

Tear the basil leaves by hand into roughly 1-inch pieces and add them to the bowl, leaving a small handful separate for garnish.

Step 9

Stir the tomato mixture gently with a wooden spoon, turning it over once every few seconds for about 2 minutes, until the flavors start to blend but the cheese stays in distinct pieces.

Step 10

Add 1 tablespoon of salt to the boiling water, then pour in the fusilli pasta and stir once with a wooden spoon to separate the strands.

Step 11

Cook the pasta, stirring once every minute, until a piece breaks easily between your teeth but still has a slight firmness in the center, about 9 minutes.

Step 12

Drain the cooked pasta in a colander by carefully pouring it into the sink, allowing all water to drip through the holes.

Step 13

Add the warm drained pasta to the serving bowl with the tomato mixture and stir gently with a wooden spoon, turning the pasta and sauce together for about 1 minute until evenly coated.

Step 14

Divide the pasta between two bowls or plates, spooning extra sauce from the bottom of the serving bowl over each portion.

Step 15

Scatter the reserved fresh basil pieces over the top of each plate and serve immediately while the pasta is still warm.