Rotini with Fresh Tomato and Thyme

1. 1

   Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for rotini.

2. 2

   Coarsely chop tomatoes and mince garlic.

3. 3

   In a large bowl toss together tomatoes, garlic, thyme, vinegar, oil, and salt and pepper to taste.

4. 4

   Marinate tomatoes 20 minutes.

5. 5

   Cook rotini in boiling water until al dente and drain well in a colander.

6. 6

   Add pasta to tomatoes and toss.

7. 7

   Serve pasta sprinkled with ricotta salata.

* Per serving · 4 servings · Values may vary.

No additional tips available.