Cavatappi with Sunburst and Grape Tomatoes
recipe loosely adapted from Good Housekeeping
2 pints grape tomatoes, each cut in half
1 pint sunburst cherry tomatoes, each cut in half (if you can't find these, just use cherry tomatoes)
1/2 cup (loosely packed) fresh italian parsley leaves, chopped
1/2 cup (loosely packed) fresh basil leaves, thinly sliced
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 cloves garlic, minced
16 ounce cavatappi pasta (or your favorite pasta)
Optional: 6 ounces mozarella cheese, diced into small cubes
In a large serving bowl, stir tomatoes, garlic, parsley, basil, salt, pepper and oil. Let that rest at room temperature for at least 2 hours or up to 4 hours.
Cook your pasta and then drain well. Add the pasta to the tomato mixture and toss well. This can be eaten immediately, or if you can resist, let it rest in the refrigerator for a few hours before eating. Enjoy!
This is also great with diced mozzarella cheese mixed in as a final step.
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