What's for Dinner: Fusilli pasta with basil, grape tomatoes and parmesan

This recipe was originally inspired by a pinterest recipe I'd found ages ago. The original recipe featured a minimum of ingredients, which were all fresh, and was just the sort of healthy, tasty meal Mr. Artist and I were craving.

The original recipe calls for seashell pasta, but really you could interchange this with whatever noodle you like - in fact the other day I made this using udon noodles to great effect!  I've also made other slight variations, but whichever version you try, this dish was super easy, fast, and yummy too - happy eating :)

You'll need:

  • 1 lb of fusilli pasta
  • 1/2 cup of EVOO (extra virgin olive oil)
  • 4 garlic cloves, finely chopped
  • 1 package of grape tomatoes, chopped into halves
  • 1 package of fresh basil leaves, coarsely chopped
  • 1/2 cup of grated parmesan, or to taste
  • 3 tbsp cup balsalmic or red wine vinegar
  • salt and pepper
In a generously salted pot of boiling water, cook the pasta till its soft and chewy, then drain and set aside.  Meanwhile in another large pot on med-high heat, add 1 tbsp of olive oil and the garlic, once the pan is hot and smoking.  Cook garlic till golden then toss in half of the tomatoes - the trick here is that you want half of the tomatoes to be more cooked than the rest, so that their insides will sqoosh (technical cooking term) and create a sort of soft, semi-sauce for the pasta.

Once insides of tomatoes are near squishy point, throw in the pasta and the rest of the tomatoes and olive oil.  Toss while generously sprinkling with salt and pepper to taste.  Turn off heat. You could also add in the the balsamic or red wine vinegar at this point to add a bit more zing! to your pasta (Mr. Artist loved this addition to the recipe).  Toss in parmesan and mix.

Serve into large bowls and sprinkle with fresh basil.   Serves plenty for 2 with leftovers.

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