Caprese Pasta with Basil Oil

Ingredients

• 200 g pasta (penne or fusilli)
• 250 g cherry tomatoes
• 150 g fresh mozzarella
• 1 cup fresh basil leaves
• 4 tbsp olive oil
• 2 cloves garlic cloves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic glaze(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, about 10-11 minutes. Reserve 1/4 cup pasta water before draining.

2. 2

   While the pasta cooks, make the basil oil: blend the basil leaves with 3 tbsp olive oil and a pinch of salt until smooth, about 2 minutes.

3. 3

   Slice the garlic thinly. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat and cook the garlic for 1-2 minutes until fragrant but not browned.

4. 4

   Halve the cherry tomatoes and add them to the skillet, cooking 3-4 minutes until they just begin to soften.

5. 5

   Add the drained pasta and reserved pasta water to the skillet, tossing for 1-2 minutes to coat.

6. 6

   Tear the mozzarella into bite-sized pieces and fold it in off the heat. Drizzle with the basil oil, season with salt and pepper, and finish with balsamic glaze if using. Serve immediately.