Pasta just plays a supporting role in this recipe. Briefly cooking the tomatoes on the stove makes their bright flavor sing and releases some juices that combine with the olive oil to turn into a light pasta sauce.
6 ounces Whole Grain Fusilli or Rotini Pasta
1/3 cup Olive Oil
2 pints Cherry or Grape Tomatoes
1/2 tsp Sea Salt
8 ounces Baby Mozzarella Balls
2-3 tsp White Balsamic Vinegar, to taste
2 Tbsp Sprigs of Fresh Basil, chopped
Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain and return the pasta to the pot.
While the pasta is cooking, warm the olive oil in a large, non-reactive, heavy-bottomed pot or pan over medium heat. Add the tomatoes and ½ teaspoon sea salt. Cover the pot and cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (about 5 to 8 minutes). Toss the tomatoes and their sauce with the cooked pasta. Let the mixture cool for a few minutes while you slice the mini mozzarella balls in half (if you're using a large mozzarella ball, tear it into little pieces) and chop the basil into short little strips.
Toss the mozzarella balls and basil into the pasta. Add the vinegar and salt to taste.