Ingredients

• 4 ½ cups water
• 3 tablespoons olive oil
• 1-pound pasta
• 1-pint cherry tomatoes halved
• ½ cup basil leaves, packed
• 3 garlic cloves minced
• 1 ½ cups part skim shredded mozzarella cheese
• Fresh mozzarella cheese and fresh basil leaves for garnish (optional)
• Salt & pepper

Directions

1. In a stockpot, combine water, olive oil, pasta, halved tomatoes, basil leaves, garlic, salt and pepper.
2. Cook over high heat and bring to a boil.
3. Reduce heat to a simmer and continue to cook for 11-12 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
4. Remove from heat and let stand 2 minutes.
5. Stir in shredded mozzarella cheese; stir until thoroughly combined.
6. Garnish with fresh mozzarella cheese and fresh basil leaves.

Enjoy!