1/2 cup extra-virgin olive oil
1-1/2 tablespoons balsamic vinegar
2-1/2 pounds cherry tomatoes, halved if small and quartered if large
1/2 cup fresh basil, torn
Sea salt and freshly ground black pepper
1 pound dry fusilli or spiral-shaped pasta
- Whisk 1/2 cup oil and vinegar in a large bowl to blend. Add chopped cherry tomatoes. Season to taste with salt and pepper.
- Add pasta to a large pot of salted boiling water, stirring occasionally, and follow directions on box to cook until al dente.
- Drain; return pasta to pot and add to tomato mixture. Stir in basil, and toss to evenly incorporate. Season pasta to taste with salt and pepper and drizzle with more oil, if desired.
- Pasta, Main Dishes
- Serves 6