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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.

Adapted from Epicurious

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