12 oz. fusilli or rotini pasta
2/3 c olive oil
2/3 c olive oil
4 pints cherry tomatoes (40-48 oz)
1 tsp fine sea salt
16 oz. mozzarella pearls (or ball of mozzarella cut into small pieces)
1/4 c chopped fresh basil
2 Tbs white balsamic vinegar
Boil noodles according to directions in a large pot of salted water
Once pasta is cooking, combine olive oil, tomatoes, and salt in a large non-reactive skillet or Dutch oven over medium heat. Cover. Cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (6-12 minutes).
Remove skillet from heat and stir in the cooked pasta. Let the mixture cool for a few minutes while you chop the basil. (You don't want the cheese to melt on contact.)
Stir in the mozzarella and basil. Add the vinegar, taste and add additional vinegar and salt as needed. Let it rest for 20 minutes so the pasta can absorb some of the sauce. (Or refrigerate for future use!)
From Cookie + Kate
