Baked Fusilli with Smoked Mozzarella and Tomatoes
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Tomatoes, mozzarella, and pasta are synonymous with the cooking of Naples and the Campania region. Here pasta is tossed with a light tomato sauce and laced with smoked mozzarella, then baked until the cheese melts. It is simply delicious! INGREDIENTS 1/3 cup extra-virgin olive oil 2 garlic cloves, peeled and lightly crushed 5 cups canned Italian plum tomatoes with their juice,    (put through a food mill to remove seeds) Salt and freshly ground black pepper to taste 1 pound fusilli or penne 1/4 pound smoked mozarella, cut into small pieces or shredded 1 to 2 tablespoons unsalted butter, cut into small pieces Heat the oil in a large skillet over medium heat. Add the garlic and cook until golden on all sides. Discard the garlic and add the tomatoes. When the tomatoes come to a boil, reduce the heat to low, season with salt and pepper, and simmer, uncovered, 8 to 10 minutes. Turn off the heat under the skillet. Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Cook, uncovered, over high heat, stirring occasionally, until the pasta is tender but a bit firmer than usual. It should have a decisive al dente texture. While the pasta is cooking, preheat the oven to 400 degrees and butter a large baking dish. Drain the pasta and add it to the sauce. Mix well until the pasta and sauce are well combined. Taste and adjust the seasoning. Put the pasta in the baking dish and sprinkle with the diced or shredded mozzarella and the butter. Bake on the middle rack of the oven for 6 to 8 minutes, or until the cheese is melted. Serve hot. Serves 4 to 6