yield: 4-6 servings
* 1 pound fusilli pasta
* 3 tablespoons olive oil
* 2 cloves garlic, minced
* 3 cups cherry tomatoes, quartered (about 1 1/2 pints)
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup packed fresh basil leaves, torn
* 8 ounces fresh mozzarella, diced (about 1 1/4 cups)
Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and
reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the
garlic and saute until fragrant, about 2 minutes. Add the tomatoes,
salt, and pepper. As the tomatoes cook and soften, smash them with a
fork. Continue to cook until the tomatoes make a chunky style sauce,
about 4 minutes. Transfer the tomato sauce to the bowl with the pasta.
Toss to combine. Add the basil leaves and mozzarella. Stir to combine.
Add the reserved pasta water, 1/4 cup at a time, until the pasta is