This is one of the easiest and fastest recipes ever! The thing that takes the longest is cooking the pasta - seriously! It's a great summer dish - it's satisfying, but not too heavy.
8 oz whole grain Rotini
1/4 cup evoo
4-5 garlic cloves, minced or grated
1 pint cherry or grape tomatoes, halved
8 oz fresh mozzarella (I like either the cherry or pearl sized)
1 handful fresh basil, chopped or torn
Balsamic Vinegar (optional)
1. Cook pasta, reserving 1-2 ladles of pasta water before draining. Set aside. In a deep skillet, heat olive oil over medium heat. Once shimmering, add in garlic and tomatoes. Cook until tomatoes begin to soften and break up, about 10 minutes. Add the pasta, mix well and allow to cook for about 2 minutes. Add any pasta water if needed.