Farfalle alla Caprese (Farfalle with Tomatoes and Basil)

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   Bring a large pot of salted water to a boil over high heat.

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   When the water comes to a rolling boil, toss in the farfalle and cook per package instructions until al dente, about 10 minutes.

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   2.

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   While the farfalle is cooking, begin the sauce.

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   In a large bowl combine the olive oil, the garlic, salt, freshly ground black pepper, the diced tomatoes and the diced mozzarella.

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   3.

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   When the pasta reaches the al dente stage, reserve 1/2 cup of the hot, pasta water and drain the pasta.

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   Add it to the bowl with the other ingredients and toss to thoroughly combine.

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    Add 1/4 cup of the hot, reserved pasta cooking water and continue tossing.

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    The pasta should look rather tight and the mozzarella should begin to melt (if it hasnt, add a little more of the reserved hot water but not too much, this pasta should be rather tight).

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    Garnish by distributing the basil leaves over the pasta, adjust seasoning, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.