Fusilli pasta ‘con pomodorini e basilico’ (with cherry tomatoes and basil)

Serves Icon
Serves4
Time 20 Minutes
Ingredients
  • 400g fusilli pasta
  • 4 tablespoons (80ml) extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 800g cherry tomatoes – see note
  • 6 large basil leaves, roughly chopped
  • Parmigiano Reggiano, finely grated to serve
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Place a large pot with water on high heat and bring to the boil. Add the fusilli pasta and a pinch of salt to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.

Step 2

Meanwhile, place the olive oil in a non-stick frying pan over medium heat. Add the garlic. Cook without browning the garlic for 1-2 minutes. Add the cherry tomatoes and basil. Toss to combine and bring to a simmer. Cook for a further 7 minutes or until slightly reduced. Season with salt and pepper to taste.

Step 3

Drain the pasta, reserving 2 tablespoons (40ml) of the pasta cooking liquid. Add the pasta and reserved cooking water to the frying pan with cherry tomatoes and basil. Toss well over the heat for 1 minute to soak up lovely flavour, then remove from the heat.

Step 4

Divide the fusilli pasta with pomodorini e basilico (cherry tomatoes and basil) among serving bowls. Serve with grated Parmigiano Reggiano on top – Buon appetito.

Note: Cherry tomatoes need to be ripe and flavorsome for this recipe. Use quality fresh cherry tomatoes only in the summer months of the year.

400g fusilli pasta|4 tablespoons (80ml) extra virgin olive oil|1 clove garlic, finely chopped|800g cherry tomatoes – see note|6 large basil leaves, roughly chopped|Parmigiano Reggiano, finely grated to serve|Sea salt, freshly ground black pepper

Vanessa Bottaro

Founder and Owner at Italian Spoon
The only thing better than being in beautiful Italy is cooking and writing about Italian food!

I live in Melbourne, Australia with my husband Simone and two children. They are my first love! Italian Spoon brings my second love for cooking Italian food and blogging to life and I am loving it!
Vanessa Bottaro
error: Content is protected !!