Recipe Of The Week: Rice And Millet Fusilli In Tomato & Mozzarella Sauce
Being Italian I simply love pasta. I could eat it all the time! This week my sister and I wanted to share with you one of our favourite pasta dishes. This recipe is simple and full of flavour. We used millet and rice pasta. Feel free to use any gluten free pasta of your choice. Whichever pasta you choose this is one dish we guarantee you will love!
Ingredients (Serves 2)
130g Rice and Millet fusilli (you can use any pasta of your choice)
A generous amount of olive oil
1 Cup of cherry tomatoes cut in half
3 Garlic cloves finely chopped
1/2 A cup of halved black pitted olives
1 Mozzarella di bufala cut in small pieces
4 Basil leaves chopped
1/2 Cup of water
Salt and pepper to your liking
In a large saucepan add the olive oil and garlic. Sauté over medium to low heat for 1 minute, careful not to burn the garlic. Add the cherry tomatoes and olives and sauté for another minute. Add the 1/2 cup of water, salt and pepper and cook for 15-20 minutes stirring continuously. You want the cherry tomatoes to soften. You can crush them with the back of your spoon to release the juice. You want your sauce to be slightly thickened. If it becomes too dry add a little more water. Remember you do not want it too runny. Once the sauce is ready add the pieces of mozzarella and let them melt for 1-2 minutes.
Once you add he cherry tomatoes in the saucepan you can start cooking the pasta by placing a pot of water on medium heat, once it is boiling add some salt and cook the pasta according to the instructions on the package.
Once the sauce is ready pour the pasta into the sauce and stir until all the pasta is covered. Add fresh basil and serve immediately. Enjoy!