- 6 ounces whole grain fusilli or rotini pasta
- ⅓ cup olive oil
- 2 pints cherry or grape tomatoes
- ½ teaspoon sea salt
- 8 ounces baby mozzarella balls (ciliegine), or one mozzarella ball
- Several sprigs fresh basil (enough for 2 tablespoons chopped)
- 2 to 3 teaspoons white balsamic vinegar, to taste
- Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain and return the pasta to the pot.
- While the pasta is cooking, warm the olive oil in a large, non-reactive, heavy-bottomed pot or pan over medium heat. Add the tomatoes and ½ teaspoon sea salt. Cover the pot and cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (about 5 to 8 minutes). Toss the tomatoes and their sauce with the cooked pasta. Let the mixture cool for a few minutes while you slice the mini mozzarella balls in half (if you’re using a large mozzarella ball, tear it into little pieces) and chop the basil into short little strips.
- Toss the mozzarella balls and basil into the pasta. Add the vinegar and salt to taste.