It was the offer of fresh herbs from my mother that inspired this recipe — big bunches of mint and basil that I was determined to make good use of right away. I thought of using them together over pasta, and I took inspiration from a New York Times recipe for the addition of fresh mozzarella and fusilli pasta. While at the store to buy the pasta, I saw grape tomatoes I wanted to use. That’s how I came up with this recipe, an easy one that is great for warm weather, when we don’t want heavy sauces and don’t want to spend a long time in the kitchen.
I can’t give exact amounts of the herbs, but I recommend using a whole lot. I had about six sprigs of garden-grown mint that, when chopped, yielded a large pile on the cutting board (if I could have scooped it up, it would have been a giant handful). Same with the basil. I had maybe three stems of organic basil that were huge and gave me about the same amount as the mint. But go with what you have, or whatever amount you prefer.
16 oz. fusilli pasta
1 punnet (about 1 pint) grape tomatoes
16 oz. mozzarella pearls (I used these from BelGioioso) or balls of mozzarella, cut into bite-size pieces
1/2 cup olive oil
1/4 cup Parmesan cheese, plus extra for serving
3-4 garlic cloves, minced
A lot of mint, chopped
A lot of basil, chopped
Garlic powder (about 1/2 tsp.)
Salt and pepper to taste
Chop the tomatoes in half width-wise (if they are especially long grape tomatoes, cut them in thirds). Place them in a large bowl with the rest of the ingredients, mix and let sit at room temperature while you cook the pasta.
Cook the fusilli until al dente, then drain and add to the bowl with the tomato mixture. Mix well and serve.