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Fusilli alla Caprese

    1 pound fusilli pasta
    3 tablespoons olive oil
    2 cloves garlic, minced
    3 cups cherry tomatoes, quartered (about 1 1/2 pints)
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/2 cup packed fresh basil leaves, torn
    8 ounces fresh mozzarella, diced (about 1 1/4 cups)

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.