1 1/2 cups (about 6 ounces) ditalini pasta (thimble-shaped pasta) or
other small tube-shaped pastas such as elbow macaroni or pennette
1/4 cup olive oil
2 teaspoons minced garlic
5 plum tomatoes (about 1 pound), chopped
8 ounces cold fresh mozzarella, drained, cut into 1/2-inch cubes
8 large fresh basil leaves, coarsely chopped


Bring a large saucepan of salted water to a boil. Add the pasta and cook
until tender but still firm to the bite, stirring often to prevent the pasta from sticking together,
about 8 minutes. Drain.

Meanwhile, in a heavy large skillet, heat the oil over medium heat. Add the garlic and saute until
fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add