Posted by : Misty Hampton Monday, 23 June 2014

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    • 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.

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