- 1 pound dried spaghetti
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 2 pounds cherry or grape tomatoes in multiple colors, halved or quarterd
- 8 ounces fresh mozzarella, torn or cut into 1/2-inch pieces
- fresh basil,torn or thinly sliced
- salt and pepper to taste
In a large pot of boiling salted water, cook the spaghetti until al dente.
Meanwhile, in a medium sauté pan heat the olive oil over medium heat. Add the garlic and sauté until softened, about 2 minutes. Transfer to a large bowl. Add the tomatoes, mozzarella and basil, season to taste with salt and pepper and toss to combine.
Drain but don’t rinse the spaghetti, then add it to the tomato mixture. Check the seasoning and garnish with additional basil.