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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.