Watch part 2 here!
1 pound MB’s dried spaghetti
¼ cup extra-virgin olive oil, plus more to serve
1 cloves garlic, sliced
1 bunch basil
1 pinch red pepper flakes
1 pint sweet cherry tomatoes, cut in half
1 ball fresh mozzarella, cut or torn into bite-size pieces
¼ cup freshly grated Parmigiano-Reggiano, plus more to serve
Bring a large pot of salted water to a boil. Drop the pasta and cook until al dente, according to package instructions.
Meanwhile, preheat a large sauté pan over medium heat.
Add ¼ cup of extra-virgin olive oil to the pan along with the garlic, chopped basil stems and a pinch of chili flakes. Sauté for 2 minutes, until fragrant. Add the tomatoes to the pan and sauté for 3 minutes, season with salt and pepper.
Add the pasta to the pan along with a few tablespoons of pasta water. Cook for an additional minute, tossing to coat the pasta. Remove from heat.
Toss in the chopped basil leaves and add the mozzarella, and Parmigiano-Reggiano. Toss to combine and to slightly melt the cheeses with the heat of the pasta.
Finish pasta with another drizzle of extra-virgin olive oil. Serve with more basil and freshly grated Parmigiano-Reggiano.