Recipe: Fusilli with Fresh Tomato and Cheese (with basil, red onion and ricotta salata or feta)

FUSILLI WITH FRESH TOMATO AND CHEESE

2 pounds ripe tomatoes
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1/4 cup shredded fresh basil (or 1 teaspoon dried)
2 tablespoons chopped fresh basil
1 medium red onion, coarsely chopped
1 pound fusilli pasta, uncooked
6 ounces ricotta salata (or feta cheese)

Cut stem end from tomatoes. Cut in half and squeeze gently to remove seeds. Cut tomatoes into 1/2-inch dice.

In a large bowl, combine salt, pepper, vinegar, olive oil, basil, and parsley. Beat with a fork to blend. Add tomatoes and red onion and toss with dressing. Let marinate at room temperature 1 hour.

Cook fusilli in a large pot of boiling salted water until tender but still firm, 10-12 minutes, drain. Cool under cold running water; drain again.

Combine fusilli with tomato mixture in bowl and toss to mix. Serve at room temperature, garnished with ricotta salata or feta cheese.

Makes 8 servings
Source: 365 Easy Italian Recipes by Rick O'Connell