Fusilli alla Caprese Recipe

My sister first made this for me when I was home visiting her.  I have since made it often for my own family, and did again last night.  This is an easy, delicious, go-to pasta recipe that anyone can make!

*Recipe was found via foodnetwork.com courtesy of Giada De Laurentiis.

Ingredients

• 1 pound fusilli pasta (Target doesn't sell fusilli, so I used rotini last night)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 3 cups cherry tomatoes, quartered (I halved mine and use one bag)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup packed fresh basil leaves, torn
• 8 ounces fresh mozzarella, (you can also use shredded mozz from a bag)

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

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

I serve with a side of soft garlic cheese bread. 

This recipe makes a lot, so if you are in to leftovers, this one is especially for you!