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.
A classic dish done right. The freshness of the ingredients really shines through. I added a pinch of red pepper flakes for a little kick.
It was okay. I found the sauce a bit bland, even though I used good quality tomatoes. Maybe a touch of balsamic vinegar would elevate it.
So fresh and delicious! I had some leftover grilled chicken and added it in for a complete meal. Highly recommend!
It was a good, basic recipe. I felt like it needed a bit more seasoning. Maybe some salt and pepper to taste during the sauce preparation could help.
Simple and tasty. I added some grilled chicken, as suggested, and it made it a more substantial meal. The pasta cooked perfectly al dente.
