- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, peeled and chopped
- 1 1/2 pounds cherry tomatoes, halved
- 1/4 cup water
- salt and black pepper to taste
- 2 medium balls buffalo mozzarella, cubed
- 1 (454 g) package Barilla® Farfalle
- 10 leaves fresh basil, chopped
- Heat extra virgin olive oil in a large skillet over medium heat. Add chopped garlic; saute until light golden.
- Bring a large pot of water to a boil; season with salt.
- Add cherry tomatoes and 1/4 cup water to the skillet. Season with black pepper and salt. Simmer for 5 minutes.
- Reserve a small amount of fresh buffalo mozzarella cubes for garnish. Add remaining buffalo mozzarella and cook until melted.
- Cook pasta according to the package directions. Drain and add pasta to tomato sauce. Mix well. Garnish with buffalo mozzarella cubes and basil leaves.