Ingredients

• 16 oz fusilli pasta

• 24 oz cherry tomatoes, halved

• 2 balls fresh buffalo mozzarella, cut into bite-sized pieces

• A chunk of Pecorino cheese, cut into mini bite-sized pieces

• 20 fresh basil leaves, torn

• Extra virgin olive oil

• Salt and freshly ground black pepper

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Instructions

1. Place the halved cherry tomatoes in a large mixing bowl. Using a potato masher, gently press them to release their juices while maintaining some texture.

2. Add half of the torn basil leaves, a generous pinch of salt, and freshly ground black pepper. Stir to combine and allow the mixture to rest for 10–15 minutes so the flavors can develop.

3. Bring a large pot of water to a rolling boil. Add about 1 tablespoon of salt, then cook the fusilli according to package directions until al dente.

4. Drain the pasta and let it cool slightly (it should still be warm, not cold). Lightly drizzle with extra virgin olive oil and toss to prevent sticking.

5. Add half of the mozzarella and a portion of the Pecorino to the tomato mixture. Stir gently so the cheese begins to absorb the tomato juices.

6. Add the warm pasta to the bowl and toss thoroughly, allowing it to absorb the tomato-basil juices.

7. Fold in the remaining mozzarella and finish with additional Pecorino and fresh basil.

8. Taste and adjust seasoning with salt, pepper, and a final drizzle of olive oil as needed.