Barilla Whole Grain Rotini with Cherry Tomatoes, Basil & Parmigiano Cheese

3 1/8 lb. Barilla Whole Grain Rotini
4 cloves garlic, minced
Salt and pepper
3 cups grated Parmigiano-Reggiano
3/4 cup extra-virgin olive oil
6 1/4 cups cherry tomatoes, halved
16 leaves fresh basil, cut into chiffonade

1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

2. For each serving, to order: Reheat 1 1/8 cups pasta in simmering water.

3. In a saute pan, heat about 1 1/2 tsp. oil and saute a pinch of garlic for a minute. Add 1/4 cup tomatoes and toss for 2 to 3 minutes. Season with salt and pepper.

4. Drain the pasta and toss it with the tomatoes, adding a bit of cooking water to make a sauce.
Plate and garnish with basil and about 1 Tbsp. Parmesan.