Sunday, November 25, 2007

Fusilli with Cherry Tomatoes, Garlic and Chilli

A very back-to-basics pasta preparation that is surprisingly amazingly good. Recipe from Salute! written by Gail and Kevin Donovan, the owners of Donovans, a very well-known restaurant in Australia.

- Cook fusilli (the recipe actually calls for bucatini) in lots of salted boiling water till al dente. Drain cooked pasta and reserve 1 - 2 tablespoons of pasta water to add to sauce.

- Sweat crushed garlic (2 cloves) and 2 sliced chilli padi in extra-virgin olive oil in a frying pan but don't brown it.

- Add 500 g of very ripe cherry tomatoes to frying pan and roll over high heat, till skins start to pop, about 3 min.

- Add drained pasta to frying pan with reserved pasta water. Add coarsely chopped fresh basil leaves (about 15 leaves), sea salt and pepper and simmer for 1 - 2 minutes.

- Serve immediately in a large bown with grated cheese (pecorino romano).

Enjoy! For something so deceptively simple, it is extremely moreish.

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