Optional: 6 ounces mozarella cheesediced into small cubes
In a large serving bowl, stir tomatoes, garlic, parsley, basil, salt, pepper and oil. Let that rest at room temperature for at least 2 hours or up to 4 hours.
Cook your pasta and then drain well. Add the pasta to the tomato mixture and toss well. This can be eaten immediately, or if you can resist, let it rest in the refrigerator for a few hours before eating. Enjoy!
This is also great with diced mozzarella cheese mixed in as a final step.
Cavatappi with Sunburst and Grape Tomatoes https://barefeetinthekitchen.com/cavatappi-with-sunburst-and-grape/