Equipment
Ingredients
Core Ingredients
- 300 g fusilli pasta, dry
- 300 g cherry tomatoes, halved
- 1 red onion, finely diced
- 1 fresh basil, roughly torn
- 60 ml extra virgin olive oil
Seasoning
- kosher salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Fill a large pot with water, salt it generously until it tastes like the sea, and bring to a rolling boil at 100°C/212°F. Add the fusilli pasta and cook according to package directions until exactly al dente.
Transfer the pasta to a colander to drain. Rinse briefly with cool water to stop the cooking process and prevent sticking, then shake vigorously to remove excess moisture.
While the pasta cools slightly, use a chef knife and cutting board to halve the cherry tomatoes, finely dice the red onion, and tear the fresh basil leaves.
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced red onion, and torn basil. Drizzle the extra virgin olive oil over the top, season generously with kosher salt and black pepper, and toss gently with a wooden spoon until everything is evenly coated.
Let the pasta salad rest at room temperature so the juices from the tomatoes blend with the olive oil to create a natural dressing.
Chef's Notes
- Because this recipe relies on only five main ingredients, the quality of your olive oil and tomatoes dictates the final success of the dish. Use the best extra virgin olive oil you can afford.
- Always tear fresh basil with your hands rather than chopping it with a knife. Chopping crushes the delicate leaves, causing them to oxidize and turn black quickly.
- Salting pasta water is non-negotiable. The water should taste distinctly salty like a mild broth; this is your only chance to season the pasta itself from the inside out.
- If preparing ahead of time, withhold the fresh basil until right before serving to maintain its vibrant green color and intense aromatic qualities.
Storage
Refrigerator: 3 days — Store in an airtight container. Bring to room temperature before serving as cold temperatures mute the flavors and firm up the olive oil.
