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1
Bring medium pot of water to boil.
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2
Fill medium bowl with cold water and place on work surface close to pot.
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3
Cut shallow X through skin at bottom of tomatoes.
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4
Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch.
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5
Using slotted spoon, transfer each batch of tomatoes to cold water to cool quickly
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6
Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes.
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7
Using same knife, make neat sone-shaped incision around core at stem end of each tomato; remove cores.
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8
Cut tomatoes in half crosswise; squeeze out seeds.
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9
Cut tomatoes into small dice and place in large bowl.
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10
Season with salt.
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11
Heat oil in heavy medium skillet over high heat.
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12
Add garlic and saute just until fragrant, about 30 seconds.
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13
Pour garlic oil over tomatoes and toss to blend.
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14
Mix in cilantro, onion, lime juice, chilies, tomato paste and chili powder.
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15
(Can be prepared 2 hours ahead.
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16
Let stand at room temperature.)
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17
Cook fusilli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
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18
Drain fusilli well.
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19
Add fusilli and half of cheese to tomato sauce; toss to blend.
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20
Season pasta to taste with salt and pepper.
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21
Transfer past to large shallow serving bowl.
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22
Sprinkle with remaining cheese.
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23
Garnish with chopped cilantro and serve.
