Fusilli Alla Caprese By Giada De Laurentiis - cooking recipe

Ingredients

1 lb fusilli
3 tablespoons olive oil
2 garlic cloves, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup packed fresh basil leaf, torn
8 ounces fresh mozzarella cheese, diced (about 1 1/4 cups)

Preparation

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 moist. Serve.