Semi-Cooked Cherry Tomatoes, Wild Watercress & Fresh Mozzarella For Bucatini

• 3/4 pint cherry tomatoes, halved (mine were multicolored)
• 2 cloves garlic, finely chopped
• 1 large shallot, finely chopped
• 1 bunch wild watercress, coarsely chopped
• 1/2 teaspoon dried herbes de Provence
• 1/2 teaspoon fleur de sel
• a few grinds each of black and white peppers
• 1/4 cup best quality extra virgin olive oil (I used Alziari)
• 1/3 pound fresh mozzarella cheese, cut in small pieces
• 12 ounces Bucatini
• freshly grated Pecorino Romano (for the table)

1. In the bowl you will serve the pasta in, combine all the ingredients except the mozzarella, bucatini and the Romano. Toss them to combine and let it sit at room temperature while you cook the pasta.
2. Bring a large pot of cold water to a rollicking-frolicking boil. Add plenty of Kosher salt so the water tastes of the sea. Add the bucatini. Stir with a long wooden spoon to ensure the strands separate completely. Cook (according to package directions) to al dente.
3. When the pasta is cooked, drain well, reserving about 1/4 cup of the pasta water.
4. Immediately pour the drained bucatini over the cherry tomato mixture in the serving bowl. Let it sit for a few minutes to warm up the vegetables, then toss everything together. If the mixture seems dry, add the pasta water in dribbles until it becomes moist enough to suit you.
5. Mix in the mozzarella, and serve at once.

cherry tomatoes, garlic, shallot, wild, black, olive oil, mozzarella cheese, bucatini, romano

Taken from food52.com/recipes/14040-semi-cooked-cherry-tomatoes-wild-watercress-fresh-mozzarella-for-bucatini (may not work)