1large bunchfresh basil(about 1/2 cup packed basil)
Salt and Pepper
Optional: 1/3 cup freshly grated Parmesan cheese, 1/2 - 1 teaspoon red pepper flakes
Instructions
Follow the package directions to cook the basil pappardelle. Drain; reserving 1/3 cup of the pasta cooking water and set aside. Meanwhile, quarter the cherry tomatoes. (Halve them if they are super small)
In a large skillet, add the olive oil and warm it over medium heat. Add in the garlic and stir for 30 seconds.
Add in the cut cherry tomatoes and about 1 teaspoon salt and about 1/2 teaspoon fresh cracked pepper.
Stir and smash the tomatoes as they begin to soften in the heat Continue cooking the tomatoes until they make a thick and chunky sauce, about 4-6 minutes. Meanwhile, ribbon the fresh basil.
Add the tomato sauce to the pasta and toss. Add in the mozzarella balls and fresh basil.
Toss together and use add the reserved pasta water slowly until the pasta is moist (you may not use it all).
Serve with a sprinkle of fresh parmesan, red pepper flakes if desired, and any additional salt or pepper.