I am writing this post hungry.

That means there is a good chance this blog post will either 1.) not make sense because I am totally one of those dramatic delirious/"I'm gonna faint" hungry people. 2.) just be one long rant on something completely irrelevant, because I embody the term "hangry". Or 3.) be a very long and in depth description of this Heirloom Tomato and Herb Fusilli pasta dish.

I'll try and touch base on all three… but it's kind of up to my stomach ;)

So listen guys, this pasta dish is just darn delightful. Were talking only three main ingredients, a pinch of seasoning here, a dash of oil there… it's dainty, light, and exactly what you need for dinner tonight. *insert angel emoji*

If you love simple dishes that still hold their own when it comes to flavor, than this one is for you!

This is a pasta where you really get to savor the flavors of each ingredient. There is no chance of them being drowned out by some heavy sauce or your tastebuds being overwhelmed!

The "buttery" pasta with the seasoning blend could be a dish all on it's own, but when you thrown in the fresh basil (which will naturally wilt with the heat - YUM!) and juicy, seasoned, roasted tomatoes… it is a DREAM.

Bonus! I know it's easy to feel heavy and over satiated after eating a bowl of pasta, but I cross my heart that is not the case with this one. It is so easy breezy, you will feel just perfect after lunch/dinner.

What are your favorite ingredients for a light pasta dish? Let me know in the comments below!

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Heirloom Tomato and Herb Fusilli Pasta

by Project Sunny September-29-2015

A dainty pasta with roasted heirloom tomatoes and fresh garden herbs.

Ingredients

2 cups fusilli pasta, organic & whole wheat
1 1/2 cups cherry heirloom tomatoes
1 cup fresh basil, lightly packed
2 cloves garlic, slivered
2 tablespoons, divided olive oil
1/2 teaspoon chili pepper flakes
1/2 teaspoon onion powder
to taste salt and pepper

Instructions

1. Preheat oven to 350 degrees F. Grease a small baking tray, preferably one with a lip. Add tomatoes and garlic to the tray, tossing them with 1 tablespoon olive oil and salt and pepper until well coated. Roast for 20-25 minutes. 2. Meanwhile, cook pasta according to direction. Drain and return the past to the original pot. Toss with the remaining oil, chili flakes, and onion powder. Season with salt and pepper to taste. 3. Once the tomatoes are done roasting, you can either toss them and the basil into the pot of pasta or you can layer the pasta in a bowl in the following order: pasta, basil, roasted tomatoes. Serve warm.

Details

Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Yield: 2 servings