3 c. halved, ripe cherry tomatoes
1/3 c. extra virgin olive oil
1/2 tsp. crushed red pepper
1/4 tsp. salt
1 lb. Fusilli
10 fresh basil leaves, finely shredded
1 c. freshly grated Pecorino cheese (4 oz.)

1. In large serving bowl, toss the tomatoes with oil, crushed red pepper and salt. Let marinate at room temperature 20 minutes.

2. Cook the Fusilli in large pot of boiling salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Stir the pasta water into the tomatoes and add the basil. Add the pasta and toss. Add the Pecorino and toss again. 6 servings.