2 cups grape tomatoes, halved
8 oz small, fresh mozzarella balls
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp minced garlic
4 tbsp fresh basil, chopped and divided
½ tsp dried oregano
Pinch of crushed red pepper flakes
Salt and pepper to taste
8 oz of your favorite pasta
Balsamic glaze for garnish
In a large bowl, combine the tomatoes, mozzarella cheese, olive oil, balsamic vinegar, garlic, 2 tablespoons of the basil, oregano, red pepper flakes, salt, and black pepper. Stir until tomatoes and cheese are well coated. Let sit for 30 minutes. Cook the pasta to al dente, according to package instructions, making sure you salt the water. Drain the pasta and rinse with cold water. Add the pasta to the bowl of tomatoes and mozzarella. Stir until combined. Add the remaining 2 tablespoons of basil. Drizzle with a little balsamic glaze. Serve.
