Penne with Cherry Tomatoes, Basil and Mozzarella

I've blogged before about how much we like Caprese Salad (see earlier post). This pasta dish is like a caprese salad, but in entree form. It is delightfully quick and easy to prepare, and remarkably delicious for its simplicity.

Penne alla Caprese in Crud0 (Penne with Cherry Tomatoes, Basil and Mozzarella)

1 lb ripe and juicy cherry tomatoes, cut in half
1/4 c. olive oil
1 tsp salt
Pinch crushed red pepper flakes
4 cloves garlic, peeled
1 pound penne pasta
10 basil leaves, shredded
1/2 lb bocconcini (bite-size fresh mozarella; cut in half)

Toss the tomatoes, oil, salt and red pepper together in a large bowl. Whack the garlic with the side of a knife and toss it into the bowl. Let marniate at room temperature, tossing one or twice, for 30 minutes.

While the tomatoes are marinating, cook the pasta al dente (if you don't know what that means, send me an email).

Remove garlic from the marinated tomatoes and toss in the basil. Drain the pasta, add it to the bowl, and toss well to mix. Check the seasoning, adding salt and more crushed red pepper if necessary. Gently stir in the bocconcini and serve.