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Fusilli with cherry tomatoes

Sag Harbor cookbook author Lauren Chattman's recipe for

Sag Harbor cookbook author Lauren Chattman's recipe for fusilli with cherry tomato sauce is just as good cold as hot with a little olive oil added on the second day if the pasta gets dry in the refrigerator overnight. (Aug. 22, 2012) Credit: Doug Young

This dish is just as good cold or room temperature as it is hot, so it makes perfect lunch-box fare. If the pasta seems dry the next day, drizzle a little olive oil over it and give it a stir. And instead of packing grated Parmesan, include some small mozzarella balls or string cheese.

Salt

1 1/2 pounds fusilli or other curly pasta

2 pints cherry tomatoes, quartered

2 cloves garlic, finely chopped

1/2 cup best-quality extra-virgin olive oil

2 tablespoons red-wine vinegar

1/2 cup basil leaves, roughly torn

Ground black pepper

Grated Parmesan cheese for serving

1. Bring a large pot of salted water to a boil. Cook the fusilli until just tender.

2. While the pasta is cooking, combine the cherry tomatoes, garlic, olive oil, vinegar and basil in a large bowl. Toss with the hot pasta, season with salt and ground black pepper. Serve immediately with cheese on the side.

Refrigerate leftovers in an airtight container for up to 2 days.

Makes 4 servings, with leftovers.

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