Caprese Salad Pasta

• 2 pints mixed cherry or grape tomatoes, halved
• 8 ounces fresh mozzarella, preferably ciliegine, halved
• 1 bunch fresh basil, julienned
• 3-4 cloves garlic, chopped
• 2-3 dashes red pepper flakes
• 2 tablespoons olive oil
• 1/4 cup freshly grated parmesian plus more for garnish
• salt and pepper to taste
• 1 pound short pasta, like fusilli

1. Cook pasta according to package directions.
2. Meanwhile, combine tomatoes, mozzarella and basil in a large serving bowl and gently toss.
3. Heat olive oil in a deep skillet. Saute garlic and red pepper flakes until garlic just becomes golden. Do not burn garlic!
4. Once pasta has cooked, drain it and immediately toss it in the skillet with the garlic and red pepper flakes. Let the pasta absorb the oil.
5. Pour pasta and garlic and red pepper flakes into the bowl with the tomato, basil, mozzarella mixture and toss to combine. Add salt and pepper to taste. Toss with grated parmesian and serve.

grape tomatoes, mozzarella, fresh basil, garlic, red pepper, olive oil, freshly grated parmesian, salt, pasta

Taken from food52.com/recipes/478-caprese-salad-pasta (may not work)