Caprese Pasta

• 180g pasta
• 300g cherry tomatoes
• 125g fresh mozzarella
• Large handful fresh basil
• 3 tbsp extra virgin olive oil
• 2 garlic cloves
• Salt and pepper
• Balsamic glaze

1. 1

   Bring a large pot of well-salted water to a boil. Cook the pasta until al dente. Reserve a cup of pasta water, then drain.

2. 2

   While the pasta cooks, halve the cherry tomatoes. Mince the garlic. Tear the mozzarella into pieces. Roughly tear the basil leaves.

3. 3

   Heat the olive oil in the pasta pot over medium-low heat. Add the garlic and cook gently 1–2 min — don't let it brown.

4. 4

   Add the cherry tomatoes and toss. Cook 3–4 min until the tomatoes are beginning to soften and burst, releasing their juice.

5. 5

   Add the drained pasta and a splash of pasta water. Toss well over medium heat for 1 min.

6. 6

   Remove from heat. Add the mozzarella and most of the basil. Toss quickly — the mozzarella should melt slightly but stay in pools. Season well with salt and pepper.

7. 7

   Serve immediately with the remaining basil and a drizzle of balsamic glaze.