Fusilli with Tomato and Mozzarella Sauce

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.