Ingredients
1 box fusilli
2 pints baby tomatoes
2 large beef steak
1 bunch basil
o Extra virgin
Sea Salt
Tools
1 large pot
sheett
p parchment
cutting board
knife
Directions
Step 1
Start by pre-heating your oven to 425F.
Step 2
Set a pot of water to boil. For 4 quarts of water, add two tablespoons of salt.
Step 3
Rough chop your large tomatoes into large chunky pieces.
Step 4
Line your sheet tray with parchment paper. Add your baby tomatoes and your roughly chopped tomatoes to the tray.
Step 5
Season generously with salt and olive oil. Put in oven to roast for 30-40 minutes or until all the juices have been released.
Step 6
Once your tomatoes are finished add your pasta to the boiling water. Cook according to the directions on the box.
Step 7
Once al dente, drain the pasta leaving 1/2 cup pasta water aside.
Step 8
Add the tomatoes and juice directly from the sheet tray back into the pot with the pasta. Toss until fully incorporated.
Step 9
Add in pasta water and cook on high heat until sauce is thick and homogenous.
Step 10
Turn off heat and add basil. Keep the leaves whole (not chopped) but removed from the stem.
Step 11
Serve immediately or allow to cool and serve as a room temp pasta salad.
