Caprese Pasta

Let's cook

1. 1

   Macerate the tomatoes

   Toss the halved tomatoes with the olive oil, grated garlic, balsamic, a teaspoon of salt, and pepper. Leave at room temperature for at least 30 minutes.

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   The tomatoes release their juice and that juice is the entire sauce. Give it the full half hour.

2. 2

   Cook the pasta

   Boil the pasta in well-salted water until al dente and reserve half a cup of the water.

3. 3

   Toss hot into cold

   Add the drained hot pasta straight into the bowl of tomatoes and toss vigorously. The heat softens the tomatoes and emulsifies the oil and juice into a light sauce.

4. 4

   Add cheese off the heat

   Fold in the torn mozzarella so it goes soft and stringy at the edges without fully melting. Add a splash of pasta water if it looks dry.

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   Torn, not cubed — ragged edges catch the sauce.

5. 5

   Finish with basil

   Fold through the basil last, off the heat, and serve warm rather than hot.

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