Ditalini with Tomatoes, Basil and Fresh Mozzarella

This meal is so simple and delicious that I make it almost once a week. There are a lot of leftovers, which makes my husband happy because he has something to eat when I abandon him for the evening to hang out with friends :) I have found that the type and brand of Mozzarella make a big difference in the consistency of this meal. Mozzarella packaged in water is too soft and turns stringy once added to the pasta. The brand that I have found results in the best consistency is Belgioioso, specifically the Mozzarella in the vacuum-sealed package.

6-8 Roma tomatoes, chopped
Fresh basil, about 10 leaves, sliced into strips
6 garlic cloves, sliced
2 tablespoons olive oil
Salt
Pepper
1 box of Ditalini (small, tubed shaped pasta; Penne works well too)
8 oz. of fresh mozzarella, cut into small cubes

Bring a large pot of water to a boil while you prep the other ingredients.

Heat the olive oil in a large sauté pan or skillet. Add the sliced garlic and cook until fragrant, about 30 seconds to 1 minute. Do not brown the garlic. Add the tomatoes, salt and pepper. I probably add about 2-3 tablespoons of salt, but you can adjust the salt to your taste. Using the back of a large spoon, slightly smash the tomatoes, creating a sauce-like consistency.

Add the pasta to the boiling water. Continue to simmer the tomato sauce until the pasta is ready. Once the pasta is done cooking, add the basil to the tomato sauce and remove the sauce from the heat. Pour the sauce over the pasta, add the mozzarella, stir and serve.

Serves 4-6