Fusilli with Fresh Tomato and Thyme

• 1/2 lb. Bionaturae Organic Fusilli or other spiral pasta
• 3 small tomatoes
• 2 garlic cloves
• 1.5 Tbsp finely chopped thyme
• 2 Tbsp balsamic vinegar
• 3 Tbsp extra virgin olive oil
• 1/2 cup crumbled Neighborly Farm's Feta Cheese or Ricotta Salata

1. Coarsely chop tomatoes and mince garlic. In a large bowl toss together tomatoes, garlic, thyme, vinegar, oil, and salt and pepper to taste. Marinate tomatoes 20 minutes.

2. Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil. Cook fusilli in boiling water until al dente and drain well in a colander. Add pasta to tomatoes and toss. Serve pasta sprinkled with cheese.