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.–Ron and Colleen Suhanosky
Fusilli al Telefono Recipe
- Quick Glance
- Serves 4 to 6
- 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
- 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.
Fusilli al Telefono Recipe © 2009 Ron and Colleen Suhanosky. Photo © 2009 Ben Fink. All rights reserved.