Description
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.
Ingredients
Scale
- 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
Instructions
- 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.