Use the best in-season tomatoes in a variety of colors for this simple Whole Grain presentation. Add diced chicken or fish for a variation.
3 1/8 pounds Barilla Whole Grain Rotini
3/4 cup extra-virgin olive oil
6 1/4 cups cherry tomatoes, halved
16 leaves fresh basil, cut into chiffonade
3 cups grated parmigiano-reggiano
Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
For each serving, to order:
- Reheat 1 1/8 cups pasta in simmering water.
- In a saute pan, heat about 1 1/2 teaspoons oil and saute a pinch of garlic for a minute. Add 1/4 cup tomatoes and toss for 2 to 3 minutes. Season with salt and pepper.
- Drain the pasta and toss it with the tomatoes, adding a bit of cooking water to make a sauce.
- Plate and garnish with basil and about 1 tablespoon parmesan.
