Caprese Pasta

Ingredients

  • 1 lb thin linguine (or any pasta you like)
  • 1⁄2 cup olive oil, divided
  • 5 cloves garlic, sliced
  • 1⁄4 tsp red pepper flakes
  • 24 oz cherry or grape tomatoes, halved
  • Salt, to taste
  • 2 cups reserved pasta water (if needed)
  • 10 basil leaves
  • 12 oz mozzarella balls

Directions

  1. Bring a large pot of salted water to boil and cook pasta until 1 minute less than al dente.
  2. Heat a large pan to medium-low and saute the garlic in a ΒΌ cup of extra virgin olive oil until golden (about 2 minutes). Once golden add the hot red pepper flakes and cook for 20 seconds.
  3. Add the tomatoes and cook for a few minutes while waiting for the pasta.
  4. Add the pasta and 1 cup of pasta water. Toss to emulsify.
  5. Once the pasta is al dente remove the pan from the heat and add the mozzarella balls and toss once more. The residual heat will slightly melt the cheese.
  6. Season with salt to taste and add the basil leaves by hand tearing them into pieces. Drizzle with the remaining extra virgin olive oil. If the pasta is at all dry just add a bit more of the reserved pasta water to loosen it up. Enjoy!