Give the tomatoes enough time to marinate with garlic and olive oil, so the flavors develop in this simple heirloom tomato bruschetta pasta salad with basil.
- 2 pounds assorted heirloom tomatoes, roughly chopped
- 1 garlic clove, peeled and smashed
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes
- 8 ounces fusilli
- 1/4 cup torn fresh basil
- In a medium bowl, combine the tomatoes, garlic, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and red pepper flakes. Let the mixture sit for at least 30 minutes.
- Bring a large saucepan of salted water to a boil. Cook the fusilli according to package instructions. Drain the pasta in a colander and rinse with cold water.
- Transfer the pasta to a large bowl. Use a slotted spoon to add the tomatoes to the pasta. Stir in enough of the juices from the tomato bowl to coat the pasta, about 2-3 tablespoons. Fold in the basil and remaining salt and pepper before serving.
Totally understand how difficult it is to bring (almost) everything home from the market. We grow herbs on our balconies, at least 🙂
This salad is absolutely our cup of tea since we have a heat that seems to stay for a while and I thank you so much for the lovely idea ! 🙂
My daughter makes a similar pasta with mozzarella , but we have one member of the family who does not “do” dairy, so this will be perfect once the tomatoes in Canada are ripe!
I debated whether to add cheese, but I skipped it on this one. My sister-in-law doesn’t eat cheese either.