| 1 box | BARILLA Rotini |
| 1 clove | garlic, gently pressed |
| 4 tablepoons | extra virgin olive oil |
| 5 cups | cherry tomatoes |
| 1/2 pound | fresh mozzarella cheese, cubed |
| 1/2 cup | Parmesan cheese, grated |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING a large pot of water to a boil.
COOK Rotini according to package directions, reserving 1 ladle of cooking water before draining.
Meanwhile, SAUTE garlic in olive oil in a large skillet over medium heat for 2 minutes, or until garlic turns slightly golden in color.
ADD cherry tomatoes and the reserved pasta cooking water and simmer for 2 minutes.
DRAIN Rotini and toss with the sauce.
STIR in basil, mozzarella and Parmesan cheeses immediately before serving.