Ingredients
1lbfusilli,or similar pasta
⅓cupextra-virgin olive oil
3large garlic cloves,minced
3cupscherry tomatoes,halved
1tspsalt
½tspground black pepper
½cupbasil leaves,roughly chopped or torn
8ozmozarella pearls
Preparation
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Drain the pasta, reserving ½ cup of the cooking liquid.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 to 2 minutes until fragrant; do not burn. Add the tomatoes, salt, and pepper and increase the heat to medium-high.
Cook, stirring occasionally, for 4 to 5 minutes, until the tomatoes start to soften and burst. Using a fork, smash the tomatoes into a chunky sauce. Add the drained fusilli to the pan and toss to combine.
Right before serving, toss in the basil and mozzarella pearls. Taste and adjust seasoning, adding the reserved pasta water little by little if the pasta seems dry.
Spoon into bowls, serve, and enjoy!
