Best 3 Fusilli With No Cook Fresh Tomato Mozzarella Sauce Recipes

Indulge in a symphony of flavors with our delectable Fusilli with No-Cook Fresh Tomato Mozzarella Sauce. This vibrant dish is a testament to the beauty of simplicity, where fresh ingredients shine through in every bite. Dive into a world of juicy tomatoes, creamy mozzarella, and aromatic basil, all harmoniously combined in a vibrant sauce that tantalizes your taste buds. Served atop perfectly cooked fusilli pasta, this dish is a symphony of textures and flavors that will leave you craving more. But that's not all! This article also features a collection of equally enticing recipes that will elevate your culinary repertoire. From the classic Spaghetti with Tomato Sauce to the hearty One-Pot Pasta with Sausage and Spinach, each dish is a journey through culinary delights. So, prepare to embark on a delicious adventure, where every recipe promises a unique and unforgettable experience.

Here are our top 3 tried and tested recipes!

NO-COOK FRESH TOMATO SAUCE

No-Cook Fresh Tomato Sauce image

Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. -Julianne Schnuck, Taste of Home Designer

Provided by Taste of Home

Time 15m

Yield about 3-1/2 cups.

Number Of Ingredients 7

Ingredients

1-1/2 pounds assorted fresh tomatoes, coarsely chopped (about 4-1/2 cups)
1/3 cup minced fresh basil
1 tablespoon olive oil
2 garlic cloves, coarsely chopped
Salt and pepper to taste
Hot cooked angel hair pasta or spaghetti
Grated Parmesan cheese

Steps:

Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.

Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

FUSILLI WITH NO-COOK FRESH TOMATO & MOZZARELLA SAUCE

Fusilli with No-Cook Fresh Tomato & Mozzarella Sauce image

This recipe is originally from Bon Appetit Magazine. It is absolutely delicious in summertime made with ripe tomatoes. This dish is easy and very healthy, and always receives raves from family and friends. The original recipe called for 6 Tbsp. of olive oil, but I found it too oily; feel free to experiment on your own. The secret lies in allowing the flavors of the tomato sauce to marinate, so don't cut this step short. Enjoy!

Provided by dahlia

Categories Cheese

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ripe plum tomato, seeded and halved
8 ounces mozzarella cheese (can also use shredded)
1/2 cup thinly sliced julienned fresh basil
3 -4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
2 cloves garlic, minced
1/4 teaspoon dried red pepper flakes
salt & pepper, to taste
12 ounces fusilli or 12 ounces rotelle pasta
1/4 cup pine nuts, toasted
fresh basil leaf, for garnish

Steps:

Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
Season as desired with salt and pepper.
Let stand at room temperature for 30 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until al dente (about 9 minutes).
Drain pasta and return to same pot.
Add tomato& cheese mixture and toss with pasta over low heat until cheese begins to melt.
Transfer pasta to platter or large bowl and sprinkle with pine nuts.
Garnish with basil leaves if desired.

FUSILLI ALLA CAPRESE

Fusilli alla Caprese image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Tips:

For the tastiest results, use ripe, juicy tomatoes. If your tomatoes are not very flavorful, you can add a teaspoon of sugar or a squeeze of lemon juice to the sauce.
To make the sauce even more flavorful, you can roast the tomatoes in the oven before adding them to the sauce. This will caramelize the tomatoes and bring out their sweetness.
If you don't have any fresh basil on hand, you can use dried basil instead. However, fresh basil will give the sauce a much more vibrant flavor.
This sauce is best served immediately, but it can be stored in the refrigerator for up to 3 days.
You can use any type of pasta you like for this recipe. Fusilli, penne, and spaghetti are all good choices.

Conclusion:

This pasta dish is a quick and easy meal that is perfect for a weeknight dinner. The sauce is made with fresh tomatoes, mozzarella cheese, and basil, and it is tossed with cooked pasta. The dish is then baked until the cheese is melted and bubbly. This dish is sure to please everyone at the table. Bon Appetit!