🍝 Fusilli alla caprese
Fusilli alla caprese is a summer pasta that borrows the flavours of the classic caprese salad: ripe tomatoes, soft mozzarella and fresh basil, dressed with olive oil. The sauce is not cooked — the hot or cooled spirals are simply tossed with the raw ingredients, so the tomatoes stay juicy and the mozzarella softens slightly. It is served warm or as a cold pasta salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g fusilli
- 500 g ripe cherry or plum tomatoes
- 250 g fresh mozzarella
- A large handful of basil leaves
- 3 tbsp extra virgin olive oil
- Salt and black pepper
Method
- Cook the fusilli in well-salted boiling water until al dente, then drain.
- While the pasta cooks, chop the tomatoes, season them with salt and leave them to release their juices.
- Cut the mozzarella into small cubes and tear the basil.
- Toss the pasta with the tomatoes and olive oil, then fold in the mozzarella and basil.
- Season with pepper and serve warm, or chill and serve as a pasta salad.
How to make it lighter
- Use more tomatoes and less pasta per plate — the dish stays generous and lighter.
- Measure the olive oil: 1 tbsp oil ≈ 120 kcal, and the tomato juices already moisten the pasta.
- Choose light mozzarella or use half the usual amount; the basil and tomato carry the flavour.
History
The combination takes its name from the island of Capri in the Campania region, where the caprese salad became popular in the 20th century. Turning it into a pasta dish is a common home and trattoria habit across Italy in the hot months.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →