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Fusilli with Cherry Tomatoes is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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3 cups halved cherry tomatoes
1/3 cup extra virgin olive oil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 pound Fusilli
10 fresh basil leaves, finely shredded
1 cup freshly grated Pecorino cheese (4 ounces)
In a large serving bowl toss the tomatoes with the oil, crushed red pepper and salt. Let marinate at room temperature for 20 minutes. Cook the Fusilli in a large pot of salted boiling water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Stir the hot pasta water into the tomatoes and add the basil. Add the pasta and toss. Add the Pecorino, toss again and serve. Serves 6.
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