Vegetarian Cherry Tomato Pasta: 15 Min

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add pasta and cook according to package directions, but remove it 2 minutes before the al dente time.
3. Before draining the pasta, scoop out at least 1 cup of the cloudy pasta water and set aside.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Add sliced garlic and red pepper flakes; sauté for about 60 seconds until fragrant and pale gold.
6. Toss in halved cherry tomatoes and increase heat to high; sauté for 3–5 minutes without stirring too often until tomatoes burst and release their juices.
7. Add the reserved pasta water and the undercooked pasta to the skillet, tossing constantly until the sauce emulsifies and coats the pasta.
8. Remove the pan from the heat and stir in the torn basil, grated Pecorino Romano, and mozzarella pearls. Season with salt and black pepper to taste.