Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and saut for about 30 seconds until fragrant.
Add the halved cherry tomatoes to the skillet. Season with a pinch of salt and black pepper. Saut for about 3-4 minutes until the tomatoes start to soften and release their juices.
Return the cooked rigatoni pasta to the skillet and stir to combine with the tomatoes and garlic.
Add the basil pesto to the pasta and toss everything together until the pasta is evenly coated with the pesto.
Remove the skillet from heat and gently fold in the cubed fresh mozzarella. The residual heat from the pasta and tomatoes will slightly melt the mozzarella, creating a creamy texture.
Taste and adjust the seasoning, adding more salt or pepper if necessary.
To serve, divide the Rigatoni Pasta with Pesto, Tomatoes, and Mozzarella among four plates. Optionally, garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.
Enjoy your vibrant and delicious pasta dish!
