Serves 4
Combining fish and cheese is not something you find in all Mediterranean countries but it’s a very common pairing in Greece. In this pasta, the smoked mozzarella perfumes the entire dish with a delicate smoky flavor.
2 cups fusilli or other short, shaped pasta
2 tablespoons canola oil
4 cloves garlic, thinly sliced
1 cup white wine
4 cups Tomato Sauce (here), left chunky
Kosher salt
Fresh ground black pepper
20 large shrimp (15/20 per pound), tail on, peeled and deveined
1⅓ cups diced smoked mozzarella
20 basil leaves, chopped
Extra virgin olive oil for drizzling
Grated pecorino cheese for sprinkling
Cook the pasta according to package instructions. Drain, reserving 2 cups of the pasta water.
Wipe out the pot and heat the canola oil and garlic over medium heat. Sauté until the garlic is soft and fragrant. Add wine and reduce by one-quarter. Add the tomato sauce, salt, pepper, and 2 cups pasta water and bring to a simmer. Add the shrimp and cook in the sauce, turning until opaque. Add the mozzarella and pasta, toss to coat, and cook until the sauce clings to the pasta. Toss in the basil. Drizzle with the olive oil and transfer to a serving bowl. Sprinkle the pecorino over and serve warm.