Fusilli With Basil, Feta and Plum Tomatoes

This is from Cooks.com

• Ready In: 5 hrs 12 mins
• Serves: 6

Ingredients

• 8 -10  plum tomatoes, peeled, seeds removed, chopped
• 1⁄2 cup fresh basil, cut in a chiffonade
• 4  scallions, thinly sliced
• 3  garlic cloves, minced
• 3  tablespoons olive oil
• 6 -8  ounces feta cheese, cut into 1/2 inch cubes (or goat cheese)
• 1  lb  fusilli

Directions

1. To peel and seed tomatoes: Submerge in boiling water 1 minute; rinse in cold water. Slip off skins. Halve tomatoes, squeeze out and discard seeds. Chop coarsely.
2. 1. Combine tomatoes, basil, scallions, garlic and 1 tablespoon oil. Cover; let stand at room temperature for 4 to 5 hours, or refrigerate overnight. (Return to room temperature before continuing.).
3. 2. Cook pasta according to package directions. While waiting for pasta to cook, add cheese to tomato mixture in a large serving bowl.
4. 3. Drain pasta well, then add to bowl, drizzle with remaining 2 tablespoons oil, toss well. Serve hot or at room temperature. Makes 6 servings.