Fusilli With Basil, Feta and Plum Tomatoes

• 8 -10 plum tomatoes, peeled, seeds removed, chopped
• 12 cup fresh basil, cut in a chiffonade
• 4 scallions, thinly sliced
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 6 -8 ounces feta cheese, cut into 1/2 inch cubes (or goat cheese)
• 1 lb fusilli

1. To peel and seed tomatoes: Submerge in boiling water 1 minute; rinse in cold water.
2. Slip off skins.
3. Halve tomatoes, squeeze out and discard seeds.
4. Chop coarsely.
5. 1.
6. Combine tomatoes, basil, scallions, garlic and 1 tablespoon oil.
7. Cover; let stand at room temperature for 4 to 5 hours, or refrigerate overnight.
8. (Return to room temperature before continuing.
9. ).
10. 2.
11. Cook pasta according to package directions.
12. While waiting for pasta to cook, add cheese to tomato mixture in a large serving bowl.
13. 3.
14. Drain pasta well, then add to bowl, drizzle with remaining 2 tablespoons oil, toss well.
15. Serve hot or at room temperature.
16. Makes 6 servings.

tomatoes, fresh basil, scallions, garlic, olive oil, feta cheese, fusilli

Taken from www.food.com/recipe/fusilli-with-basil-feta-and-plum-tomatoes-438945 (may not work)