Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
While the pasta is cooking, prepare the sauce. In a large bowl, combine the chopped tomatoes, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Mix well and let it sit for about 10 minutes to allow the flavors to meld.
Drain the pasta and add it to the bowl with the tomato mixture. Toss gently to combine.
Add the fresh mozzarella balls and torn basil leaves to the pasta. Toss gently to distribute the mozzarella and basil evenly.
If the pasta seems dry, add a little of the reserved pasta water until it reaches your desired consistency.
Taste and adjust seasoning as needed. Add more salt, pepper, or balsamic vinegar to your preference.
Serve immediately. Garnish with extra basil leaves and a drizzle of olive oil, if desired.
The pasta was overcooked, and the sauce was watery. I'm not sure what went wrong, but it didn't turn out well for me. I followed all the directions.
This recipe is a lifesaver for busy weeknights. Takes less than 30 minutes to prepare and tastes amazing! The fresh basil is a must-have.
Absolutely delicious! The combination of flavors is perfect. I used heirloom tomatoes and the freshness really made a difference. Will definitely make this again.
Great recipe for a light and flavorful dinner. I used good quality mozzarella, as suggested, and it made a big difference.
Pretty good, but not mind-blowing. I think the tomatoes I used weren't ripe enough. I will try it again with better tomatoes.
