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Gino's goat’s cheese, tomato and basil fusilli pasta

Gino continues his trip to the 'blue zone' in Sardinia by meeting the oldest man in the village, Mauro, aged 105, to learn the secret to longevity. And, after hearing about the importance of diet, Gino visits a local goat herd before making a fusilli dish with the fresh goat's cheese, cherry tomatoes and basil.

Gino's fast fusilli with goat’s cheese, cherry tomatoes and basil

Serves: 4


300g goat’s cheese, crumbled

25 cherry tomatoes (about 350g), halved

12 fresh basil leaves

2 garlic cloves, peeled and finely sliced

6 tbsp extra virgin olive oil

500g dried fusilli

50g freshly shaved pecorino cheese

Salt and freshly ground black pepper


1. Fill a large saucepan with 4 litres of water, add 1 tbsp salt and bring to the boil over a high heat.

2. Meanwhile, put the goat’s cheese in a large bowl. Add the tomatoes, basil, garlic and oil. Season and stir to combine. Set aside.

3. Cook the fusilli in the boiling water (uncovered) until al dente. To get the al dente perfect bite, cook the pasta for 1 minute less than instructed on the packet. Stir every minute or so.

4. Drain the fusilli then tip back into the pan. Add the goat’s cheese and tomato mixture. Stir gently for about 30 seconds to combine.

5. Transfer to warm plates or bowls. Sprinkle over the pecorino and serve immediately.

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Weekdays 10am-12:30pm