Fusilli Alla Caprese By Giada De Laurentiis

• 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)

1. In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes.
2. 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.
3. Transfer the tomato sauce to the bowl with the pasta.
4. Toss to combine.
5. Add the basil leaves and mozzarella. Stir to combine.
6. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

fusilli, olive oil, garlic, cherry tomatoes, salt, fresh ground black pepper, basil leaf, mozzarella cheese

Taken from www.food.com/recipe/fusilli-alla-caprese-by-giada-de-laurentiis-292204 (may not work)