Fusilli with Tomato and Mozzarella Sauce

Fusilli alla Vesuviana

Preparation info

  • Difficulty


  • Serves


Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

In the Naples area, all plain tomato sauces are cooked for the least possible time, to keep the colour and fragrance intact. Naturally, to do the dish justice, you should be using fresh, red, soft tomatoes such as those which grow in such profusion all over the volcanic-rich fields of Campania; but even with canned tomatoes, this sauce remains one of my most beloved.


  • 14 oz (400 g) fusilli or other dried durum wheat pasta
  • salt and pepper
  • fl oz (100 ml) olive oil
  • 14 oz (400 g) fresh, ripe tomatoes or 1 X 14 oz (400 g) can tomatoes, chopped
  • 4 oz (100 g) mozzarella cheese, thinly sliced
  • 2 oz (50 g) pecorino cheese, grated
  • generous pinch dried oregano


Pre-heat the oven to gas mark 8, 450°F (230°C).

Bring a big pan of salted water to the boil. Toss in the pasta, stir it and cook it until al dente - firm to the bite. (Check the instructions on the packet for timing, as brands vary.)

While the pasta is cooking, put the olive oil in a smaller saucepan with the tomatoes, mozzarella, grated pecorino, oregano and salt and pepper to taste. Mix and cook fast on a high heat for the same amount of time as it takes for the pasta to cook (approximately 9–12 minutes). Drain the pasta and return it to the pan, pour over the sauce and mix well together. Transfer to an ovenproof dish and pop it in the oven for about 5 minutes before serving.