Spaghettini with Fresh Basil, Bocconcini and Cherry Tomatoes

This pasta is so simple to make but oh so good! It is important to use good quality, fresh ingredients. If you do not have bocconcini, you can always use mozzarella di bufala, but do not use the commercial mozzarella, which is way too dry. This is a typical Italian summer pasta, which is good to eat warm or cold, and is even better the next day.

Ingredients 

• 2 pints cherry tomatoes, halved (2 plastic containers)
• 2 garlic cloves, chopped
• 1/2 cup olive oil
• 1 cup fresh basil leaves, slightly chopped
• 1 cup bocconcini, cubed
• Pinch of hot pepper flakes
• Salt and pepper
• 350g spaghettini
• 1/4 cup reserved cooking water

Directions

1. Place cut cherry tomatoes with salt in a colander and drain for 10 minutes. Do not skip this step, since it is important to remove excess liquid.
2. In a large bowl, combine drained tomatoes, garlic, olive oil, cheese, basil, hot pepper, salt and pepper. Let marinate for at least 30 minutes. 
3. Cook spaghettini until al dente. Drain, keeping 1/4 cup of cooking water.
4. Combine hot spaghettini to tomatoes. Add reserved water if pasta is too dry. Season with salt and pepper if necessary.
5. Serve immediately!

Recipe Taken from Cuisinez Avec Maria Loggia, 2009