CREAMY FUSILLI

First course

2 4/oz. mozzarella (or 1/8oz)
1lb fusilli
5 fresh tomatoes (about 1lb)
6 basil leaves
4 tablespoons olive oil
1 tablespoon grated Parmesan
1 clove garlic
¼ teaspoon dried oregano
Pepper to taste (optional)

Peel the tomatoes, take away seeds, dice them and put in a bowl; dice half of the mozzarella and add it to the tomatoes, together with parmesan, 3 basil leaves, garlic and 2 tbsp of olive oil; stir well and set aside to marinate for 30 minutes.
Put a large pot of water on heat till it boils.
In the meantime, dice the remaining mozzarella and put it in a bowl with 2 tbsp of olive oil, the remaining basil, oregano and a pinch of salt.
When the water boils, add salt and fusilli. As soon as they are almost “al dente” (4-5 minutes usually), drain them. Put a big pan over heat, put pasta and the marinade in it, warm and remove from heat (if you don’t like garlic, take it away).
Serve pasta hot, sprinkled with the seasoned mozzarella.

Serves 5/6 people