Fusilli with Capers, Fresh Tomatoes and Lemon

by Michelle on August 27, 2010

Fusilli (“Twisted Spaghetti”) – This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles. The word fusilli presumably comes from fusile, archaic or dialectal word for “rifle” (fucile in modern Italian), referring to the spiral-grooved barrel of the latter. The word can also mean “little spindles” in standard Italian. Fusilli is not to be confused with the short, flattened, twisted pasta known as rotini.

I enjoy pasta year round but sometimes it is difficult to find a light pasta dish that is suitable for 98 degree days. So when Dick, posted this recipe to our HBinFive Google Group, I had to give it a try! And I certainly was not disappointed as it was quick, very tasty and a perfect pasta dish for the lazy days of summer.







Fusilli Mediterranean style (Fusilli alla Mediterranea)
Recipe adapted from ItalianFoodNet

1 lb Fusilli Pasta
1/2 lb Buffalo Mozzarella
4-5 good sized fresh tomatoes, cut into bit sized pieces
Handful chopped parsley
Handful Capers
Handful Fresh Basil
2 sprigs of Fresh Tarragon
2 Garlic Cloves
Juice of 2 lemons
4 Tbsp Extra Virgin Olive Oil
Red Pepper Flakes (I used a couple of shakes of Hot Hungarian Paprika)
Salt to taste

Quarter the tomatoes, if they are too small cut them in half, dice the mozzarella, chop the basil, transfer all to a bowl then pour in a little lemon juice
and add a handful of chopped parsley

Stir gently and let it rest while the pasta cooks.

Pour the olive oil into a frying pan then add the cloves of garlic previously hand crushed. When the garlic becomes to fry gently, add capers, a pinch of red pepper flakes and a handful of parsley. Turn off the heat then add 1 ladle of pasta cooking water

Once pasta is cooked al dente, turn off the heat, drain and put into the pan with the garlic mix and gently sautè over medium low heat for about 1 minute.

Salt to taste, pour in a little more lemon juice, drizzle with olive oil.

Transfer the pasta to a serving plate, sprinkle with chopped parsley and let it rest for a few minutes before serving.








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Comments

  • MaryMoh August 27, 2010 at 4:48 am

    That looks light, easy and delicious. I must keep this for days when I am lazy 😀

  • Joanne August 27, 2010 at 7:23 am

    Fusilli is such a favorite pasta shape of mine! I love this sauce…anything with capers makes me incredibly happy.

  • Jenny Flake August 27, 2010 at 9:57 am

    this looks like the perfect pasta dish!!

  • Kate August 27, 2010 at 10:25 am

    A great way to beat the heat!

  • Jen @ How To: Simplify August 27, 2010 at 11:32 am

    I love the flavor combo. Capers and tomatoes are so delicious when paired!

  • Tracy August 27, 2010 at 11:33 am

    Love how light and easy this is! A perfect weeknight meal!

  • Maggy@ThreeManyCooks August 27, 2010 at 1:28 pm

    I’m going to have to try this – I love EVERYTHING in this pasta dish!

  • Mary August 27, 2010 at 1:56 pm

    Michelle, this looks and sounds wonderful. Your photos of the pasta are gorgeous. I hope you are having a wonderful day. Blessings…Mary

  • Susan August 27, 2010 at 2:53 pm

    A wonderful pasta interpretation for a hot day! I love the sound of the capers in this too.

  • Pattie and Allie August 27, 2010 at 4:06 pm

    Michelle, is there anything that can’t be done with pasta?? :) Fabulous looking dish- and perfect for summer. Just got the molasses-thank you, thank you, thank you!!!! I’m so excited and ready to experiment!
    xoxo Pattie

  • pam August 27, 2010 at 8:09 pm

    This does sound like a great, light summery pasta.

  • Cheryl B. August 28, 2010 at 8:32 am

    Hi Michelle :-) I wanted to thank-you for again teaching us, while yet again tempting us 😉 I swear I can taste that salad’s yummyiness!
    Hoping the returning heat and humidity doesn’t affect you to greatly!

  • Jessica August 28, 2010 at 9:35 am

    Looks so yummy. Perfect for summer, I agree! Thanks for sharing this with us.

  • Cookin' Canuck August 30, 2010 at 5:39 pm

    I love how fusilli captures the dressing/sauce in the curls. Refreshing pasta salad!

  • Kayte August 31, 2010 at 7:16 am

    We are grilling flank steak tonight and with one quick stop for the mozzarella, this is a happening thing here tonight…thank you. Love the color, love the sound of all the flavors together…just love the whole idea. Thank you. I get dinner ideas from your blog at least once a week. Shameless, I know.

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