• 4-1/2 cups water
• 3 tablespoons olive oil
• 1 box (1-pound) farfalle (bow tie) pasta
• 1 pint (or 1 whole clamshell) cherry tomatoes, halved
• 1/2 cup basil leaves, packed
• 3 garlic cloves, minced
• salt and fresh ground pepper, to taste
• 1-1/2 cups part skim shredded mozzarella cheese
• balls of fresh mozzarella cheese and fresh basil leaves for garnish (optional)

Instructions

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