1 cup basil (cut stems then chiffonade leaves)
1 cup cherry tomato cut in half
1 cup mozzarella cheese cubed
¼ cup olive oil
2 cloves garlic sliced very thin
Red pepper flakes to taste
Heat water to boil in 8 quart pot. Cook Esotico pasta for 3-4 minutes. Drain and reserve ½ cup of pasta water.
In large sauté pan heat olive oil. Add basil stems, sliced garlic, chili pepper and tomato. Cook until tomato softens. Add ½ cup of pasta water and mozzarella cheese. Add cooked pasta and top with basil leaves. Drizzle with 2 tablespoons of olive oil. Toss and enjoy!