1/2 lb. Bionaturae Organic Fusilli or other spiral pasta3 small tomatoes2 garlic cloves1.5 Tbsp. finely chopped thyme2 Tbsp balsamic vinegar3 Tbsp extra virgin olive oil
1/2 cup crumbled Neighborly Farm’s Feta Cheese or Ricotta Salata
Coarsely chop tomatoes and mince garlic. In a large bowl toss together tomatoes, garlic, thyme, vinegar, oil, and salt and pepper to taste. Marinate tomatoes 20 minutes. Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil. Cook fusilli in boiling water until al dente and drain well in a colander. Add pasta to tomatoes and toss. Serve pasta sprinkled with cheese.
Adapted from Epicurious
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This recipe was most recently featured in
Boston Organics Newsletter No. 31 of 2014.