Fusilli with cherry tomatoes
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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