Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Make the tomato base

• Heat the olive oil in a frying pan and soften the garlic.
• Add the cherry tomatoes and cook until they burst and become saucy.
• Season with salt and pepper.

Add the mozzarella

• Lower the heat and add the mini mozzarella balls.
• Stir until they melt into a creamy sauce, loosening with a splash of pasta water if needed.

Combine and serve

• Toss the drained pasta into the sauce until well coated.
• Serve topped with grated parmesan and fresh basil leaves.