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
Ingredients
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
Method
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.