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Summer Pasta with Sungold Tomatoes

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Perfectly cooked al dente pasta plus fresh basil this season’s best sungold tomatoes and superior olive oil…your taste buds will keep asking for more!

Ingredients

Scale
  • 8 ounces fusilli or other short, sturdy pasta
  • 3 tbsp extra virgin olive oil
  • 2 pints perfectly ripe sungold cherry tomatoes, halved
  • ¼ cup roughly chopped basil leaves
  • Freshly ground black pepper
  • Kosher salt
  • Fresh mozzarella or grated parmigiano-reggiano (optional)

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions, just until al dente. Drain the pasta in a colander, then run under cold water until chilled. Drain well and transfer to a large bowl.
  2. Add the olive oil, tomatoes, and basil, and toss to combine. Season to taste with salt and black pepper. Garnish with cubes of mozzarella or grated Parmigiano-Reggiano, if desired.

Find it online: https://chelseyamernutrition.com/summer-pasta-with-sungold-tomatoes-greenmarket/