INGREDIENTS
1 lb
farfalle pasta (or pasta of your choice)
2 1/2 cups
fresh mozzarella, diced (or you can buy the pearls)
2 pints
cherry tomatoes, quartered
1/2 cup
Extra Virgin olive oil (divided)
5 cloves
garlic, skin removed, crushed
1/2 tsp
crushed red pepper flakes
4 tbsp
fresh basil, chopped
1/3 cup
fresh grated Parmesan