1/4cupextra-virgin olive oil plus 2 tablespoonsdivided
1 1/2tablespoonschopped garlic
5cupschopped fresh tomatoes
1poundpenne pastawe used whole wheat
1/2cupshredded basil
Freshly ground black pepper
3/4poundfresh salted mozzarellasliced or cubed (I don't know if we used the whole 3/4 of a pound. We did just get a fresh mozzarella log from our favorite grocer)
1/2cupgrated Parmigiano-Reggiano (J added this to his I left it out)
Balsamic vinegar to taste
Instructions
Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce.
In a large skillet, heat 1/4 cup of the olive oil.
Add the garlic and cook until just fragrant, about 1 minute or less.
Add the tomatoes and cook for 3 to 5 minutes, just until they begin to release some of their juice.
Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente (you're best bet is to follow the package directions).
Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss.
Season, to taste, with salt and freshly ground black pepper.
Serve the pasta in bowls, equally distribute the fresh mozzarella between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.
We reserved some mozzarella to top the pasta and then drizzled it with Balsamic vinegar.