Fusilli alla Caprese Name: diane medellin Base: fort sam Recipe: 1 pound fusilli pasta 3 tablespoon olive oil 2 cloves garlic miced 3 cups cherry tomatoes quartered(about 1 1/2pints) 1 teaspoon salt 1/2 cup packed fresh basil leaves torn 8 ounces fresh morzzatrlla diced (about 1 1/4 cups) Bring a large pot of salted wated to a boil over high heat . Add the pasta and cook kunt il ttender but stil firm to the bited, stirring occasionally about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid. In a medium skillet heat the olive oil over medium heat. add the garlic and saute until fragrant, about 2 minutes . add the tomatoes, salt and pepper . as the tomatoes cook and soften smash them with a fork. continue to cook until the tomatoes make a chunky style sauce about 4 minutes . transfer the tomatoes sauce to the bowl with the pasta . toss to combine . add the basil leaves and morzzarella . stir to combine , add the reserve pasta water, 1/4 cup at a time until the pasta is moist.