Fusilli pasta is tossed with fresh tomatoes, red onions, basil and shredded mozzarella cheese. This is a quick Summer pasta I make with our garden veggies to serve for dinner or a side dish. You can serve it warm or cold.
3largetomatoes (roma or beefsteak)diced (about 2 cups)
1/4cupred onionchopped
8leavesfresh basilfinely chopped
3clovesgarlicminced
6tablespoonsolive oil
1teaspoonsugar
1/4teaspoonred pepper flakes
16ouncebox fusilli pasta
2cupsshredded mozzarella cheese
3tablespoonsgrated Parmesan cheese
salt and ground black pepper to taste
Instructions
In a large serving bowl stir together tomatoes, red onion, basil, minced garlic, olive oil, sugar and red pepper flakes.
Bring a large pot of salted water to a boil and cook fusilli pasta according to the time on box. You want to cook until al dente, careful to not over cook. Drain pasta.
Add pasta into the large bowl with tomatoes and toss to fully coat.
Add in shredded mozzarella cheese, Parmesan cheese and salt and pepper to taste, giving it a few more tosses to mix.