Fusilli alla caprese pasta

Ingredients:

• 450 g fusilli pasta (spirals)
• 3 tbsp. l. olive oil
• 2 cloves garlic, crushed
• 3 cups cherry tomatoes, quartered (about 3 cups)
• 1 teaspoon of salt
• 0.5 tsp freshly ground black pepper
• 0.5 cups tightly packed torn fresh basil leaves
• 220 g fresh mozzarella, diced (about 1 and 1/4 cups)

Preparation:

1. Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 8-10 minutes. Drain 1/2 cup of the cooking water and transfer the pasta to a large bowl.
2. Heat olive oil in a medium skillet over medium heat. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes, salt, and black pepper. While the tomatoes are cooking and softening, break them up with a fork. Continue cooking until the tomatoes have turned into a chunky sauce, about 4 minutes.
3. Transfer the tomato sauce to the bowl with the pasta. Stir to coat. Add the basil leaves and mozzarella. Stir to distribute evenly. Add the reserved pasta water, 1/4 cup at a time, to moisten the pasta. Serve.