Farfalle alla Caprese (Farfalle with Tomatoes and Basil)

• 1 pound Farfalle Pasta
• 1/4 cups Extra Virgin Olive Oil
• 4 cloves Garlic (Large Cloves), Chopped (or To Taste)
• 1/2 teaspoons Coarse Kosher Or Sea Salt, Or To Taste
• 1/4 teaspoons Freshly Ground Black Pepper, Or To Taste
• 3 whole Firm Roma Tomatoes, Seeded And Cut Into 1/2-inch Dice
• 1 pound Fresh Mozzarella, Cut Into 1/2 Inch Cubes
• 20 whole Fresh Basil Leaves

1. 1.
2. Bring a large pot of salted water to a boil over high heat.
3. When the water comes to a rolling boil, toss in the farfalle and cook per package instructions until al dente, about 10 minutes.
4. 2.
5. While the farfalle is cooking, begin the sauce.
6. In a large bowl combine the olive oil, the garlic, salt, freshly ground black pepper, the diced tomatoes and the diced mozzarella.
7. 3.
8. When the pasta reaches the al dente stage, reserve 1/2 cup of the hot, pasta water and drain the pasta.
9. Add it to the bowl with the other ingredients and toss to thoroughly combine.
10. Add 1/4 cup of the hot, reserved pasta cooking water and continue tossing.
11. The pasta should look rather tight and the mozzarella should begin to melt (if it hasnt, add a little more of the reserved hot water but not too much, this pasta should be rather tight).
12. Garnish by distributing the basil leaves over the pasta, adjust seasoning, and serve immediately.

pasta, olive oil, garlic, coarse, freshly ground black pepper, tomatoes, mozzarella, fresh basil

Taken from tastykitchen.com/recipes/main-courses/farfalle-alla-caprese-farfalle-with-tomatoes-and-basil/ (may not work)