Spaghetti with Fresh Tomatoes, Mozzarella and Basil

1 pound spaghetti

1/4 cup extra-virgin olive oil (plus more to serve)

1 cloves garlic (sliced)

1 bunch basil

1 pinch red pepper flakes

1 pint sweet cherry tomatoes (cut in half)

1 ball fresh mozzarella (cut or torn into bite-size pieces)

1/4 cup freshly grated Parmigiano-Reggiano (plus more to serve)

kosher salt

step-by-step directions

Bring a large pot of salted water to a boil. Drop the pasta and cook until al dente, according to package instructions.

Meanwhile, preheat a large sauté pan over medium heat. Add 1/4 cup of extra-virgin olive oil to the pan along with the garlic, chopped basil stems and a pinch of chili flakes. Sautee for 2 minutes, until fragrant. Add the tomatoes to the pan and sauté for 3 minutes, season with salt and pepper. Add the pasta to the pan along with a few tablespoons of pasta water. Cook for an additional minute, tossing to coat the pasta. Remove from heat. Toss in the chopped basil leaves and add the mozzarella, and Parmigiano-Reggiano. Toss to combine and to slightly melt the cheeses with the heat of the pasta.

Finish pasta with another drizzle of extra-virgin olive oil. Serve with more basil and freshly grated Parmigiano-Reggiano.