Ingredients:

  • 1 lb (450g) Dried Fusilli or Rotini pasta
  • 2 tbsp Sea salt
  • 2 cups (300g) Cherry tomatoes
  • 8 oz (225g) Mozzarella pearls
  • 1 cup Fresh basil leaves
  • 1/2 cup Toasted pine nuts
  • 1/2 cup Extra virgin olive oil
  • 1/4 cup Aged balsamic vinegar
  • 2 cloves Garlic
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • 0.5 tsp Kosher salt
  • 0.5 tsp Black pepper
  • 3 tbsp Balsamic glaze

Instructions:

  1. Bring a large pot of water with 2 tablespoons of sea salt to a rolling boil. Add the pasta and cook until one minute shy of al dente.
  2. Drain the pasta in a colander. Immediately toss with 1 tablespoon of the olive oil in a large mixing bowl to prevent sticking and allow steam to escape.
  3. Halve the cherry tomatoes. Thinly slice the fresh basil leaves. Mince the garlic.
  4. In a small mason jar or bowl, whisk together the remaining olive oil, aged balsamic vinegar, minced garlic, dried oregano, and red pepper flakes until emulsified.
  5. Pour the dressing over the warm pasta, allowing the noodles to absorb the flavors as they cool to room temperature.
  6. Gently fold in the halved cherry tomatoes and drained mozzarella pearls.
  7. Just before serving, fold in the sliced basil and toasted pine nuts. Finish with a drizzle of balsamic glaze and season with salt and pepper to taste.