Fire and Ice Pasta Salad¶

Kim Cronk
Ben Cronk

• ½ cup extra virgin olive oil
• 1 clove garlic, finely minced
• ¼ tsp dried hot red chili flakes
• 1 tsp salt

• ¼ tsp fresh ground pepper

• 2 lb ripe tomatoes, diced

• ½ cup chopped fresh basil (do not use dried)
• 1 lb tri-coloured fusilli pasta

In a large pasta bowl, combine olive oil, garlic, chili flakes, salt, pepper, tomatoes and fresh basil (available at Sobeys on Elizabeth Avenue). Bring a large pot of salted water to a boil. Cook fusili until tender and drain. Toss with tomato mixture and serve immediately.

Note: One cup diced avocado or Niçoise black olives are a great addition to this salad.