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.
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.
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.
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.
Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!
Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.