1 pint grape tomatoes
1/2 lb(s) fresh mozzarella
5 leaf/leaves fresh basil
2 tbsp extra virgin olive oil
1 lb(s) bucattini
Prepare the pasta according to the directions for al dente.
With approximately 6 minutes to go on the pasta add the olive oil and tomatoes to a large pan over low heat.
Shake the pan occasionally to avoid sticking.
Roughly chop the mozzarella and chiffonade the basil.
The tomatoes should begin to burst and release some juice around the time the pasta finishes cooking.
Drain the pasta and add it to the pain with the tomatoes.
Add the mozzarella and remove the pain from the heat.
Allow the residual heat from the pan and pasta to melt the cheese while stirring to combine.
Add the basil at the last minute and stir to wilt.