Fusilli alla chitarra (fusilli with peppers, mozzarella and tomatoes)

For a colourful taste of Italy try Gino D'Acampo's quick and simple vegetarian pasta dish
By Gino D'Acampo
Fusilli alla chitarra (fusilli with peppers, mozzarella and tomatoes)
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

main:

  • 6 tbsp Italian olive oil
  • 1 red pepper, finely sliced
  • 1 yellow pepper, finely sliced
  • 600 g fusilli pasta
  • 2 mozzarella
  • 4 large fresh plum tomatoes
  • black pepper

Method

1. Heat the olive oil in a large, heavy-based frying pan. Add in the red and yellow pepper slices and fry until golden, stirring now and then. Season with salt and freshly ground pepper.

2. Meanwhile, bring a large pan of salted water to the boil. Add in the fusilli and cook until al denrte, around 10-12 minutes.

3. Drain the fusilli and add them to the peppers in the frying pan. Tear in the mozzarella and add in the tomato pieces.

4. Mix well, season with salt and freshly ground pepper. As soon as the mozzarella starts to melt, serve at once.

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