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 2 lbs assorted heirloom tomatoes roughly chopped
 1 garlic clove peeled and smashed
 ¼ cup olive oil
 1 tsp salt
 1 tsp black pepper
 ½ tsp pinch of red pepper flakes
 8 oz fusilli
 ¼ cup torn fresh basil
1

In a medium bowl, combine the tomatoes, garlic, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and red pepper flakes.

2

Let the mixture sit for at least 30 minutes.

3

Bring a large saucepan of salted water to a boil.

4

Cook the fusilli according to package instructions

5

Drain the pasta in a colander and rinse with cold water.

6

Transfer the pasta to a large bowl

7

Use a slotted spoon to add the tomatoes to the pasta

8

Stir in enough of the juices from the tomato bowl to coat the pasta, about 2-3 tablespoons

9

Fold in the basil and remaining salt and pepper before serving

Ingredients

 2 lbs assorted heirloom tomatoes roughly chopped
 1 garlic clove peeled and smashed
 ¼ cup olive oil
 1 tsp salt
 1 tsp black pepper
 ½ tsp pinch of red pepper flakes
 8 oz fusilli
 ¼ cup torn fresh basil

Directions

1

In a medium bowl, combine the tomatoes, garlic, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and red pepper flakes.

2

Let the mixture sit for at least 30 minutes.

3

Bring a large saucepan of salted water to a boil.

4

Cook the fusilli according to package instructions

5

Drain the pasta in a colander and rinse with cold water.

6

Transfer the pasta to a large bowl

7

Use a slotted spoon to add the tomatoes to the pasta

8

Stir in enough of the juices from the tomato bowl to coat the pasta, about 2-3 tablespoons

9

Fold in the basil and remaining salt and pepper before serving

Heirloom tomato bruschetta pasta salad