PreparationBoil a pot of salted water to cook the fusilli. Wash the cherry tomatoes and cut them in half.Heat the oil and the hot pepper in a pan, add the cherry tomatoes, olives, oregano and salt, and sauté for a few minutes.In the meantime, cook the pasta and drain it al dente. Season the fusilli with cherry tomatoes, olives, basil and a sprinkling of Parmegan.
