Pasta salad with raw tomatoes and basil is a common summertime dish. Here we give it a thoughtful upgrade by cooking the tomatoes just until bursting, so that they release their rich juices into a flavorful sauce that coats the pasta even when cooled.
. Today I'm sharing one more simple recipe for a light and summery pasta salad that also follows my new guidelines. It features fusilli with tomatoes that I've blistered in a hot pan with garlic and olive oil, plus plenty of fresh basil.
To make it, I start by cooking my pasta, in this case it's fusilli bucati, which has a really enjoyable spring-like form, but regular fusilli works as well. I overcook the pasta by at least a few minutes. This is not an accident: When I subsequently drain it and chill it with cold running water, the pasta firms up and return to a desirable al dente texture. If you only cook the pasta to the al dente stage and then chill it, it will be too firm .
You should toss the mixture around frequently to prevent the garlic from burning as the tomatoes heat up. Pretty soon the tomato skins will split and burst, releasing juices into the pan . You can take a wooden spoon and press on some of them to help them along, though I try not to mash them too much since I want some big tomato chunks in the final dish.
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