Tasting Notes

This serves two and is a flavour delight, great pasta, fresh tomatoes, the sweet basil, hints of clove and liquorice, the baguette – crunchy – completes the meal.

What You Need

1 cup Fusilli pasta.

1/2 of a baguette.

8 cherry tomatoes.

7 large fresh Basil leaves.

3 garlic cloves.

1/2 cup olive oil.

1/2 cup Reggiano Parmigiano cheese.

Salt and pepper.

Equipment

1 medium bowl.

1 medium pot.

1 grater.

Method

Mince your garlic cloves.

Cut your cherry tomatoes in half.

Add your garlic, tomatoes, 6 basil leaves, olive oil, into a medium bowl. Mix well, cover with Saran Wrap and let it sit for four hours at room temperature.

Grate your cheese.

Grill your baguette in an Air Fryer or roast in an oven at 450 degrees Fahrenheit till golden brown. Cut into slices when done.

Put your pasta in a medium-sized pot when boiling and cook for nine minutes.

Once done drain and add the pasta in the bowl containing the tomato mixture. Add salt and pepper to taste. Mix well.

Chiffon the 1 basil leaf.

You are ready to plate. Add the pasta to a bowl, sprinkle the cheese over it and the the basil.

Delicioso