Ingredients Jump to Instructions ↓

  1. 1 pound fusilli pasta

  2. 3 tablespoons olive oil

  3. 2 cloves garlic , minced

  4. 3 cups cherry tomatoes, quartered (about 1 1/2 pints)

  5. 1 teaspoon salt

  6. 1/2 teaspoon freshly ground black pepper

  7. 1/2 cup packed fresh basil leaves, torn

  8. 8 ounces fresh mozzarella , diced (about 1 1/4 cups)

Instructions Jump to Ingredients ↑

  1. 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 ½ cup of the cooking liquid.

  2. 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, ¼ cup at a time, until the pasta is moist. Serve.


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