2 Tablespoons Newell Original
1 pound dried pasta; fusilli bucati or regular fusilli
6 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 pints mixed cherry and/or grape tomatoes
15-20 basil leaves, torn
¾ pound fresh mozzarella, cut into ½ -inch cubes
In a pot of salted boiling water, cook pasta until very tender throughout. Drain in a colander, then chill under cold running water. Let drain well, then drizzle lightly with olive oil and toss to coat. Set aside.
Meanwhile, In a medium skillet, heat 3 tablespoons olive oil. Add Newell Original and tomatoes. Cook, tossing frequently, until tomato skins split, burst, and release some juices, about 5 minutes. Season with salt.
In a large bowl, toss pasta with tomatoes, and Newell Original mix, along with the remaining 3 tablespoons olive oil and basil. Season with salt. Once cooled, add mozzarella and toss to combine. Serve at room temperature, adding additional olive oil as necessary to refresh noodles.