Little Thimbles Sciue Sciue

1 1/2 cups (about 8 oz) ditalini Pasta or other small tubed-shaped pasta

1/4 cup olive oil

2 teaspoons minced garlic

5 plum tomatoes (about 1 lb), chopped

8 oz. cold fresh mozzarella, drained, cut into 1/2 inch cubes

8 large fresh basil leaves, coarsely chopped

Bring a large saucepan of salted water to a boil.  Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 min. Drain

Meanwhile, in a heavy large skillet, heat the oil over medium heat.  Add the garlic and saute until fragrant, about 1 minute.  Add the tomatoes and saute just until heated through, about 2 minutes.  Add the cooked pasta.  Remove the skillet from the heat.  Add the cheese and basil and toss to coat.  SEason the pasta, to taste with salt.  Spoon the pasta into small serving bowls and serve immediately.

Even better the next day.  I just eat it cold out of the fridge.