August 31, 2017
Serves: 4 to 6
¼ cup extra virgin olive oil
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1/8 teaspoon red chile flakes
1 pint heirloom cherry tomatoes, cored and quartered
5 leaves basil, plus ¼ cup torn basil leaves
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon red wine vinegar
1 pound rotini (fusilli) pasta
Grated parmesan or Romano cheese
1. Stir together the oil, garlic, 1 teaspoon salt, 1/8 teaspoon ground black pepper and red chile flakes in a large bowl. Add the tomatoes and 5 basil leaves and toss to thoroughly mix. Cover with plastic and let sit out at room temperature for at least 30 minutes and up to 4 hours to allow the flavors to meld and for the tomatoes to release their juices.
2. Bring a large pot of water to a boil and add 1 tablespoon of kosher salt. Add the pasta and cook until slightly under al dente, about 8 minutes. Remove 1 cup of the pasta cooking water and drain the pasta well.
3. Heat a large sauté pan over high heat, add the accumulated tomato juices (from the bowl of tomatoes and basil) to the pan, and bring to a simmer. Add the pasta and some of the pasta water to the pan and toss to coat the pasta. Cook until the liquid is completely absorbed, about 2 minutes.
4. Add the pasta to the bowl with the tomatoes, the remaining basil, the parsley, vinegar and cheese, and toss to coat. Serve warm or at room temperature with more cheese on the side, if desired.