Ingredients
2 tablespoons plus 2 teaspoons coarse salt
1 pound good-quality fusilli
2 tablespoons grape seed oil
1 clove garlic, thinly sliced
2 (1-pound, 12-ounce) cans peeled whole San Marzano tomatoes
15 large fresh basil leaves, julienned
1/4 teaspoon freshly ground black pepper
1 pound whole milk mozzarella di bufala, cut into 1/4-inch pieces
Grated Parmesan cheese, optional
Preparation
Fill a large pot with 5 quarts water; season with 2 tablespoons salt, and bring to a boil over high heat. Add fusilli to boiling water and cook according to package directions.
Add grape seed oil and garlic to a medium skillet and place over high heat. Cook until edges of garlic turn golden, about 1 minute. Using your hands, break up and squeeze tomatoes directly into skillet. Immediately add basil, remaining 2 teaspoons salt, and pepper. Bring sauce to a boil; immediately reduce heat to medium.
When pasta is cooked, remove sauce from heat. Stir mozzarella into sauce until well combined. Using a wire-mesh skimmer, transfer pasta to sauce. Fold fusilli into sauce until mozzarella has attached itself to the fusilli.
Serve immediately with Parmesan, if desired.
