Ingredients
- 1 1/2 cup (about 6-ounces) ditalini (thimble-shaped pasta) or other small tube-shaped pasta, such as elbow macaroni or pennette
- 2 tablespoon olive oil
- 3 tablespoon garlic cloves, minced
- 5 tablespoon plum tomatoes (about 1 pound), cored and chopped
- 8 ounce fresh mozzarella cheese, drained and cut into 1/2-inch cubes
- 8 ounce large fresh basil leaves, coarsely chopped
Preparation
Baking Directions:
Bring a large saucepan of salted water to a boil.
Add the ditalini and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes.
Drain.
Meanwhile, in a large, heavy skillet, heat the oil over medium heat.
Add the garlic and sauté until fragrant, about 1 minute.
Add the tomatoes and sauté just until heated through, about 2 minutes.
Add the cooked pasta.
Remove the skillet from the heat.
Add the cheese and basil, and toss to coat.
Season the pasta to taste with salt.
Spoon the past into small serving bowls and serve immediately.
