Fusilli alla Caprese

Fusilli alla Caprese

1 pound fusilli pasta
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 ½ pints)
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 ¼ cups)

Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm, about 8-10 minutes. Reserve ½ cup of the pasta cooking liquid, then drain the pasta and transfer to a large bowl.

Heat the olive oil in a medium skillet over medium heat. Add the garlic and sauté 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 sauce, about 4 minutes. Add the tomato sauce to the bowl with the pasta and toss to combine. Stir in the basil leaves and mozzarella, then add the reserved pasta water, ¼ cup at a time, until the pasta is moist. Serve.