Method:

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.

Prepare the Tomatoes and Garlic:

Heat olive oil in a large skillet over medium heat. Add halved cherry tomatoes and sauté for 2-3 minutes until they start to blister. Season with salt and pepper. Add minced garlic and cook for another minute, until fragrant.

Combine Pasta and Sauce:

Add the cooked pasta to the skillet with the tomatoes and garlic. Toss everything together, adding a little reserved pasta water to help coat the pasta. If you like, add a splash of balsamic vinegar for a touch of sweetness and acidity.

Finish with Mozzarella and Basil:

Remove from heat. Stir in fresh mozzarella cubes or balls and chopped basil. Toss until the mozzarella begins to melt and everything is well combined.

Serve:

Garnish with fresh basil leaves and additional mozzarella if desired. Serve warm.

Variations:

Protein Boost: Add grilled chicken, shrimp, or even bacon for extra flavor and protein.

Spicy Version: Stir in a pinch of red pepper flakes when cooking the garlic for a spicy kick.

Vegan: Use a plant-based mozzarella substitute to make this dish dairy-free.

Substitutions:

Pasta: Any type of pasta will work here, so feel free to use gluten-free pasta if you're avoiding gluten.

Balsamic Vinegar: Skip the vinegar if you prefer a more traditional Caprese flavor.