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 14 teaspoon freshly ground black pepper 1 pound whole milk mozzarella di bufala، cut into 14-inch pieces Grated Parmesan cheese، optional
Directions 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.