1 pound of pasta (original recipe calls for fusilli, but Andrea used rotini
and I used macaroni the other night)
3 tablespoons olive oil
2 cloves minced garlic
3 cups cherry tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup fresh basil leaves, torn (I also omitted these the other night...
my 2012 basil plant is starting to come up!)
8 ounces mozzarella cheese
Cook pasta according to package directions. Drain pasta and reserve 1/2 of the cooking liquid. Heat olive oil in a saucepan over medium heat. Add the garlic and cook for about 2 minutes. Add the tomatoes, salt, and pepper. Smash the tomatoes with a fork as they cook. Cook until tomatoes make a chunky sauce, about 4 minutes. Add the tomato sauce to the pasta. Sire in basil and mozzarella. Add the reserved pasta water slowly until the pasta is moist. Enjoy!
We have even enjoyed the leftovers chilled and served as a cold pasta salad.