Fuselage with fresh tomato and cheese

By emtoothfxr

Fusili pasta-jouns didn't like it or try it. never double it, makes too much.

Ingredients

• 2 lbs. ripe tomatoes
• 1 tspn salt
• 1/4 tspn pepper
• 3 tbspns red wine vinegar
• 6 tbspns extra-virgin olive oil
• 1/4 cup shredded fresh basil
• 2 tbspns fresh chopped parsley
• 1 med. red onion, coarsely chopped
• 1 lb. fusilli or similar
• 6 oz ricotta salata or feta cheese

Preparation

Step 1

Cut tomatoes in half and remove seeds. Cut into 1/2 " dice. In a large bowl, combine salt, pepper, vinegar, olive oil, basil, and parsley. Beat with fork to blend. Add tomatoes and red onion and toss with dressing. Let marinate at room temp 1 hr.

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

Combine fusilli with tomato mixture in bowl and toss to mix. Serve at room temp. garnish with ricotta or feta cheese.