12 oz angel hair pasta (or bowtie)
1/4 C olive oil
5 cloves garlic, minced
2 pints cherry or grape tomatoes
1 cup basil, chopped
3/4 teaspoon salt
1/2 cup grated parmesan
1 Tbs balsamic vinegar
8 oz fresh mozzarella, cubed or balled
Boil pasta in salted water according to package directions until al dente. Drain pasta, but reserve 1/2 cup of cooking water. In a large skillet cook garlic and olive oil over medium heat until garlic becomes soft, about two minutes. Turn the heat to medium-high and add tomatoes then sprinkle with salt. Cook for two minutes then add 1/2 cup of reserved cooking liquid and simmer for 2-3 minutes. Add pasta and basil then drizzle with balsamic vinegar and cook an additional minute or so until heated through. Remove from heat and pour into separate serving dish. Toss with parmesan cheese and mozzarella, season with additional salt, pepper or balsamic vinegar if needed.
*fresh mozzarella costs an arm and an leg here, so I substitute it with feta and it tastes delicious too.
*Source: Oh, Sweet Basil