Ingredients:
1 1/2 cups ditalini ( thimble-shaped pasta)
1/4 cup olive oil
2 teaspoons minced garlic
5 plum tomatoes, chopped ( about 1 pound)
8 ounces cold fresh mozzarella cheese, drained, cut into 1/2-inch cubes
8 large fresh basil leaves, coarsely chopped
Directions:
Boil up a large saucepan of salted water. Add the pasta and cook until tender but still al dente (firm to the bite), stirring often to prevent sticking. This takes about 8 minutes. Drain.
Meanwhile, heat the oil in a large heavy skillet over medium heat. Add the garlic and saute until fragrant, about 1 minute. Be careful not to burn.
Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked, drained pasta.
Remove skillet from heat. Add the cheese and basil and toss to coat. Season to taste with salt.
Spoon into small serving bowls and serve immediately.
Servings: 8
Time preparation: 25 min.
Time total: 35 min.