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.
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