Summer Pasta

5 from 1 vote

Prep Time10

Cook Time10

Marinating Time1

Course: Main Course

Cuisine: Italian

Keyword: basil, cherry tomatoes, oregano, red chilli, spring onion

Servings: people

Calories: 550kcal

Author: Chief Cook and Bottle Washer

In a bowl that is large enough to take all the ingredients, halve the tomatoes and add them. Thinly slice the chilli and the spring onions and add these to the bowl. Tear the basil leaves, add them to the bowl with a tablespoon of dried oregano, add the olive oil and mix thoroughly. Cover and put in the fridge overnight.
An hour before you want to eat, take the bowl out of the fridge and allow it to reach room temperature. You are not going to cook the mixture but you don't want it to be fridge cold.
Put a pan of water on to boil, add more salt than you think you should (the Italians would say it should be as salty as sea water) and, when boiling, add the fusilli pasta. Cook for 1 minute less than the packet says and test for softness, we like it slightly al dente.
When the pasta is cooked to your liking, drain it and add the tomato mixture to the pan. Stir well to incorporate and serve with gratings of parmesan cheese. Enjoy!