Fusilli al Telefono
October 13, 2009 posted by Linda Avery
by Ron and Colleen Suhanosky with Susan Simon
from Pasta Sfoglia
(John Wiley & Sons, 2009)
Serves 4 to 6
Number one, I love fusilli. Number two, I love the tangy flavor of mozzarella di bufala. This dish perfectly matches the two ingredients to make a classic pasta dish. Al telefono refers to the string of cheese that drops down from the fusilli with every forkful that’s lifted off the plate. I could eat this pasta dish every day.
convert Ingredients
1 pound good-quality fusilli
2 tablespoons grape seed oil
1 clove garlic, thinly sliced
Two 1-pound 12-ounce cans peeled whole San Marzano tomatoes
15 large fresh basil leaves, julienned
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound whole milk mozzarella di bufala, cut into 1/4-inch pieces
Grated Parmesan cheese, optional garnish
Method
1. Bring a large pot of salted water to a boil. Add the fusilli to the boiling water and cook according to the package directions.
2. Add the grape seed oil and garlic to a 10-inch skillet. Turn on the heat to high. When the edges of the garlic have turned golden, about 1 minute, use your hands to break up and squeeze the tomatoes directly into the skillet. Immediately add the basil, salt, and pepper. Bring the sauce to a boil, then lower the heat to medium.
3. When the fusilli is cooked, turn off the heat under the sauce. Evenly distribute the mozzarella into the sauce. Use a wire-mesh skimmer to remove the pasta from the pot and place it directly into the skillet. Fold the fusilli into the pasta sauce. Continue to fold until the mozzarella has melted and attached itself to the fusilli.
4. Serve immediately with grated Parmesan cheese, if desired.
Recipe © 2009 Ron and Colleen Suhanosky. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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[Patton Conner] This is a simple and straightforward recipe with delicious results. I’ve made this several times and found that crushing the tomatoes into a bowl and then adding all at once to the pan was easier, less messy, and provided a better consistency and thickness to the sauce. Tip: Save some of the pasta water and make sure your pasta is drained well—you can always add a bit of water if you need to thin the sauce.