Boil salted water to cook the pasta.
In the meanwhile, wash the cherry tomatoes and cut them in half, remove the seeds and the vegetable water. Then cut them into irregular wedges.
In a large frying pan warm a little of olive oil and two cloves of garlic, after removing of the central part. Once golden, add the cherry tomatoes and sauté them in the oil for few minutes. Then remove the garlic and add the Red Pesto. When cooked add little salt, taking into account the already intense flavour of the Pesto.
Once the pasta is cooked, transfer the Fusilli with the f cherry tomato sauce and red Pesto and sauté again for no more than a minute.
Place the pasta in a serving dish.
After washing and drying the freshBasil leaves, cut into strips and place them on the plate as decoration. Finally season with a little of olive oil.
The hungriest people can also add more grated Parmesan to the dish.
TIP: add to taste a handful of pine nuts to the cherry tomato sauce during cooking.
Vermentino di Gallura DOCG