makes 2 servings
2 tablespoons olive oil
3 cloves garlic, thinly sliced
4 ounces dry bucatini pasta
1 cup cherry tomatoes, halved
1/2 cup fresh mozzarella (ciliegine), halved
1/2 cup loosely packed basil leaves
freshly cracked black pepper
1. Heat the olive oil in a small sauce pot over medium heat. Add the garlic and saute until light golden, about one minute. Remove the sauce pot from the heat and set aside.
2. Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente (about 9 minutes). Drain the pasta (but do not shake dry) and add to a large bowl. Add in the halved tomatoes, mozzarella, and basil leaves. Toss to combine. Add the garlic oil and toss to evenly coat the ingredients. Season to taste with black pepper and serve immediately.