Fusilli Al Forno Recipe

Restaurateur Mark McEwan's easy vegetarian pasta dish from Toronto's McEwan Foods.

1 lb. fusilli pasta
2 tbsp grape seed oil
1 garlic clove, thinly sliced
2 lb. San Marzano tomatoes, peeled
15 fresh basil leaves, julienned
2 tbsp coarse salt
1/2 tbsp fresh black pepper
1 lb. mozzarella di bufala, cut into 1/2” cubes
Grated Parmesan (optional)


Step 1: Bring a large pot of salted water to a boil and then add fusilli. Cook to desired doneness (al dente is recommended).

Step 2: To a large skillet on high heat, add both the grape seed oil and garlic. Break up tomatoes and squeeze directly into the skillet after garlic has started turning golden (about one minute). Add the basil, salt and pepper, bring to a boil and then lower to medium heat.

Step 3: Once pasta is cooked, evenly distribute mozzarella into the sauce. Drain water from pasta and add pasta to sauce in skillet. Continue to mix sauce and mozzarella until the mozzarella is completely melted. Top with grated Parmesan, if desired.

For more on Mark McEwan, read food editor Amy Rosen’s blog post.