Summer in a bowl, juicy tomatoes, milky cheese, lots of basil

$3.39/servingat the cheapest of your stores this week · 5 ingredients on sale

Ingredients

• fusillihalf a pack
• cherry tomato1 pint
• fresh mozzarella150 g
• basila big handful
• olive oil3 tbsp
• balsamic vinegar4 tsp
• garlic1 clove

Method

1Pasta

• •Boil the fusilli in a pot of well-salted water for 10 to 11 minutes until tender.
• •Drain and rinse briefly under cool water to stop the cooking.

2Tomatoes first

• •Meanwhile, halve the cherry tomatoes and add them to your serving bowl.
• •Grate the garlic into the bowl, add the balsamic vinegar, and season to taste with salt and pepper.
• •Toss and let sit 5 minutes until the tomatoes release their juices.

3Assemble

• •Add the fusilli and most of the olive oil to the tomatoes and toss well.
• •Tear the mozzarella into rough bite-size pieces over the bowl so the cream drips in.
• •Tear in most of the basil and fold gently.

4Plate

• •Taste and add salt to balance.
• •Finish with the remaining basil and a final thread of olive oil.
• •Serve just-cool, not fridge-cold.