Tomato Caprese, Part Three

Each year I have had this little blog of mine, I have done a recipe at the end of the summer involving a take on the Italian classic Tomato Caprese.  Year one with my sorrowful lack of knowledge about how to use my camera gave you this example.  In year two I learned how to use the vivid colors feature and the zoom lens and created this plate of goodness.

This year I must carry on the tradition but I added a twist and made a wonderful hot pasta dish with all of the components of a Tomato Caprese salad.  I must confess that not all of the tomatoes this year were from our garden but  the yellow and red ones were, as was the basil.  A most delightful and very quick to put together supper.  Here is how it's made as best as my memory serves me as I had no recipe.

Tomato Caprese Pasta

12 oz. dried pasta (choice of shape is optional)
1 container of small mozzarella balls, cut in half
1/4 cup good olive oil
2 cloves of garlic sliced finely
3-4 medium tomatoes, cut into small pieces
10-12 basil leaves, finely chopped
salt and pepper to taste

Put pot of salted water on to boil for the pasta.  Gently heat up the olive oil in a saute pan.  Add the garlic and watch carefully so it doesn't burn.  As soon as it starts to color, add the tomatoes and turn the heat down to low.  Cook the pasta.  When done, drain and put in large bowl.  Toss in the tomatoes, garlic, and oil along with the cheese and basil leaves.  Add salt and pepper to taste.  Serve along with some Italian bread.  Enjoy.  Makes 4 servings.